1 Cantaloupe
1/3 Sugar
3 Fresh Lemon Juice


Put the cantaloupe chunks into the container of an electric blender.
Puree until mixture is smooth.
Measure 4 cups of puree and discard the rest.
Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
Pulse quickly to blend.
Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to the manufactuer’s directions.