2 cups coarsely chopped cantaloupe (from ½ melon, seeded)

¼ cup sugar, or to taste

½ TBS fresh lemon juice, or to taste

1 cup ice cubes

Purée all ingredients in a blender until smooth, then pour into a 13 by 9 inch metal pan and freeze until the mixture becomes a firm slush, at least 40 minutes.  Scrape with a fork and serve in chilled glasses

Recipe from Gourmet magazine