Directions

1. Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.
2. Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless steel bowl, and set aside.
3. Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely.
4. Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among