5 cups cubed cantaloupe (about 1 medium)
1/4 cup superfine sugar
2 tablespoons lemon juice
Position knife blade in food processor bowl; add cantaloupe, and process until smooth.
Combine cantaloupe puree, sugar, and lemon juice; stir well.
Spoon into a 13 x 9 x 2-inch pan. Cover and freeze until almost firm, about 3 hours, stirring occasionally. Let stand 10 minutes before serving.
Makes 4 cups.