Preparation:
Combine the sugar and water in a small saucepan over medium heat. Cook for about 5 minutes, stirring often, until the sugar has dissolved and a thin syrup has formed. Set aside to cool.
When the syrup has cooled, combine it with the melon and lemon juice in a food processor or blender and coarsely puree. Freeze in an ice-cream maker, following manufacturer's instructions.
Pack tightly into a 1-quart plastic container, seal, and store in the freezer until ready to us |
