- 2/3 cup sugar
- 1/2 cup water
- 3 cups – 1 inch pieces peeled, seeded cantaloupe (about ½ of a cantaloupe)
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 9 x 11 glass pan and chill until cold, about 2 hours.
Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours to overnight.
