cup granulated sugar
Pinch of salt
small ripe cantalope, seeded and diced
tablespoon lemon juice
Combine sugar and1/3 cup of water in saucepan, bring to boil over medium heat, swirling the pan to dissolve sugar but not stirring the mixture. Increase heat to high and cook syrup until it reaches the firm-ball stage (245-250 degrees on candy thermometer) the bubbles will be large and mixture thick. While syrup is cooking, combine the cornstarch and salt with 1/4 cup of cold water in small cup and stir to dissolve. Turn of heat and stir the cornstarch mixture into the syrup. Cook on low for 1 minute or until translucent and very thick. Set aside Purée the cantalope. Add the purée and lemon juice to the pan with the cornstarch mixture, whisk until smooth. Refrigerate uncovered until cold (below 40F). Freeze in ice cream maker.