Mix sugar and water, microwave for 1 ½ to 2 minutes for a foggy simple syrup
Process the cantaloupe pieces with lemon juice add syrup whirl it a few times and pour through china cap. I use the china cap because I can control the amount of pulp that I want to push through into the liquid for the ice. Freeze in ice cream maker, (mine takes about 20 minutes), pour into freezer containers and freeze in the quick freeze part of your freezer for at least 2 hours. This is great with fresh fruit and slices of prosciutto.