Ingredients

• 1/2 cup water
• 1/3 cup sugar
• 2 medium cantaloupes, seeded and cut into 1-inch pieces (8 cups)
• 1/4 cup fresh lemon juice
• 6 tablespoons cream Sherry

Instructions

1. Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
2. Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
3. Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.