Ingredients

1 quart (32 ounces) water
1 pound, 4 ounces sugar
1 lemon, juiced
2 medium-sized ripe cantaloupes

Directions

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.
Serving suggestion: 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.