1 cantaloupe
1 tsp. chopped lemon zest
1 c. water
1/2 c. sugar
2 tbsp. lemon juice

Remove seeds and rind from cantaloupe; cut into 1 inch pieces. Use metal blade to process with zest until smooth, about 1 minute; refrigerate. Bring water and sugar to boil, stirring to dissolve sugar; refrigerate until cold.

Combine all ingredients; pour into a shallow baking pan or dish and freeze until firm but not solid, 1 to 1 1/2 hours. Cut into 1 inch pieces and process until smooth but still frozen, about 1 minute, scraping work bowl as necessary.

Scoop back into pan, cover and freeze again until firm, at least 30 minutes. If frozen solid, let soften in refrigerator for 1/2 hour before serving. (8 1/2 cup servings).