Cantaloupe Sorbetto

1. Combine Ingredients

In a large bowl, combine the strained cantaloupe juice with simple syrup, freshly squeezed lemon juice, and salt. Stir everything together thoroughly to ensure the flavors are well combined.

2. Perform Egg Test

Gently place a clean, raw egg (shell intact) into the mixture. If the egg floats with a surface area roughly the size of a dime exposed, the mixture has the right sugar content. If not, adjust with more simple syrup if needed.

3. Chill Mixture

Chill the mixture for about 2 hours in the refrigerator to allow the flavors to develop and to prepare the mixture for an even freeze.

4. Freeze in Ice Cream Machine

Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions until it reaches a smooth, frozen consistency.

5. Final Freezing

Transfer the soft sorbetto into a freezer-safe container and let it freeze for at least an hour to firm up. After this, your cantaloupe sorbetto will be ready to scoop and serve.