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Ingredients:
- 1 medium to large cantaloupe
- 3 tablespoons lemon juice
- 1/3 cup sugar
- 1/3 cup water
- 2 tablespoons corn syrup
Preparation:
Remove seeds from the melon and remove peel. Cut cantaloupe into cubes. Puree cantaloupe in a blender with lemon juice and corn syrup. Add the cooled sugar syrup. You should have about 3 1/2 to 4 cups of puree.
Chill the mixture thoroughly, then freeze in an ice cream freezer following the manufacturer's directions.
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