A beautiful and cool dessert for a hot summer day! Cantaloupe sorbet can be prepared up to 2 weeks ahead, wrapped tightly in plastic wrap and kept frozen until just before serving. Try this recipe with watermelon also!
Peel cantaloupe and remove seeds. Cut into chunks and puree in blender or food processor until smooth. Set aside.
Combine water and sugar in small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat; simmer 5 minutes. Remove from heat. Stir in rum or fruit juice. Cool.
Blend melon puree into sugar mixture. Pour into a shallow baking dish (or ice cube tray) and freeze until solid.
Remove cantaloupe mixture from the freezer and let stand until slightly softened. Spoon chunks into blender or food processor and mix until smooth. Add egg white and blend until satiny.
Portion sorbet into individual serving dishes or glasses and freeze until firm, at least 3 hours.
Soften at room temperature several minutes before serving. Garnish with mint leaves.