The recipe comes from Epicurious and can be found here, its a recipe from a 1997 issue of Bon Appetit. I edited out a few steps based on the comments associated with the recipe to make it a little easier.
- sugar (2/3 cup)
- water (1/2 cup)
- cantaloupe (3 cups, peeled and seeded. about 1/2 a cantaloupe)
Combine sugar and water in saucepan over medium heat and stir until sugar dissolves. Bring to boil. Set aside.
Puree cantaloupe in a blender until smooth. Pout into a freezable dish. Add the sugar syrup and stir until well blended.
Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer cantaloupe mixture to large bowl or leave it in the same container as I did. Using electric mixer, beat until fluffy.
Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. Serve it up and enjoy!
Cover and keep frozen any leftovers.