Cantaloupe Sorbet

• 4 cups cubed ripe cantaloupe (about ½ medium cantaloupe)
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Water, as needed

1. Freeze the cantaloupe: Line a baking sheet with parchment paper. Spread the cantaloupe cubes out in a single layer, making sure they aren't touching. Freeze for at least 2 hours.
2. Blend: Transfer the frozen cantaloupe to a food processor. Process until the pieces become crumbly.
3. Add the flavor: Add the lemon juice and maple syrup, then pulse until the mixture becomes smooth and creamy. Scrape down the sides as needed and taste, adding a little more sweetener if desired.
4. Adjust the texture: If the sorbet is too crumbly or difficult to scoop, add water 1 tablespoon at a time, blending until you reach a smooth, scoopable consistency.
5. Serve or freeze: Enjoy immediately for the creamiest texture, or transfer to an airtight container and freeze. If frozen solid, let it sit at room temperature for about 15–20 minutes before scooping.

Tip: The riper the melon, the sweeter the sorbet. A cantaloupe that smells sweet at the stem end may not need the maple syrup at all.