Photography: Raymond Hom
Source: Martha Stewart Weddings, Summer 2010
- 1 1/3 cups sugar
- 3 tablespoons water
- 2 1/2 pounds cantaloupe, cut into 2-inch pieces (about 5 cups)
- 2 tablespoons fresh lemon juice
Combine sugar and water in a small pan; simmer over medium heat, stirring, until sugar dissolves. Transfer syrup to a large bowl to cool completely.
Puree cantaloupe in a food processor or blender until smooth (you should end up with about 3 cups). Add puree and lemon juice to cooled syrup. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, about 3 hours. Serve immediately.