This is delicious served with a glass of port. You can add crème fraîche or berries to this to enhance the color and flavor. Berries will give you extra fiber.

• Combine sugar and water in a saucepan and heat just until sugar dissolves. Remove from heat and chill.

• Combine chilled sugar syrup, cantaloupe purée, and lemon juice.

• Freeze in an ice-cream freezer according to manufacturer's instructions. If you don't have one, you can freeze the mixture in a 9″ × 13″ pan until frozen. Break it into chunks, process in a food processor, and return to the freezer in the pan. Repeat the processing after the mixture has frozen again to make a smooth, scoopable sorbet.