1/4 large cantaloupe, seeded and peeled (about 7 ounces) 6 tablespoons sugar 1 1/2 teaspoons lime juice

Step 1 In a blender or food processor, puree the cantaloupe until smooth. Set aside.

Step 2 In a small saucepan, bring the sugar and 6 tablespoons water to a simmer, stirring, just until the sugar dissolves. Remove from the heat and let cool to room temperature. Add 2 to 3 teaspoons of the syrup to the cantaloupe puree, or more to taste, depending on the sweetness of the fruit. Add the lime juice to taste. Remove the puree to a small glass loaf dish and place in the freezer, stirring every 20 minutes to half an hour until frozen enough to shape into quenelles, 2 to 3 hours.

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