- 1 Cantaloupe
- 1/4 Cup sugar
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. water
2. Place in the bowl of a food processor and puree until smooth. Transfer to a Stainless steel bowl and set aside.
3. Combine sugar, lemon juice, and water in a small saucepan. Cook over med heat until mixture has thickened slightly. Remove from heat, let cool completely.
4. Stir sugar syrup into melon puree, place in freezer, uncovered, until mixture is chunky. ( about 2-3 hours, whisking every 20 minutes to keep it from becoming a solid. Serve in shallow bowls.