Ingredients
1 cup sugar1 cup water4 cups cubed cantaloupe2 tablespoons lemon juice
Preparation
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl; refrigerate until chilled.
Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended.
Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 4 hours or until firm.
