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Cantaloupe Italian Ice
1 quart (32
1 pound, 4 ounces sugar
1 lemon, juiced
2 medium-sized ripe cantaloupes
Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a
boil and cook for 2 minutes. Remove from the heat and cool.
Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food
processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar
syrup, and lemon juice with a wire whisk.
Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to
a smooth consistency, according to manufacturer's directions.
You may wish to place in the freezer compartment of your refrigerator for a few
hours to harden. Serve in a dessert glass topped with whipped cream or with a
scoop of vanilla ice cream. Garnish with fresh mint leaves.