Cantaloupe Sorbet

Very nice and melony in taste. DH thought it was just slightly too sour, but then again he had added more lemon juice (instead of lime) than required.

The one drawback is that it had the consistency of slightly thawed snow. I had already encountered that problem once before with this Lychee and Lime Sorbet and found out that it could be solved by adding an egg white (raw). Then I made this Lychee and Rose Sorbet which doesn't contain any egg whites at all and has a wonderful texture - I thought that was because we were using our ice cream machine. We also used our ice cream machine for the cantaloupe sorbet, so I'm back to square one why this is happening and what to do if you don't want to add an egg white.