• 1 ripe cantaloupe
• ½ cup + 1 tablespoon granulated sugar

Slice the cantaloupe in half, remove the seeds and scoop out the meat and place in a blender. Purée until smooth. This should yield about 32 ounces of liquid with a regular-sized cantaloupe. Combine the sugar with about 1 cup of the cantaloupe purée and heat it on the stove over medium heat for just a couple of minutes. Combine this slightly-heated mixture with the rest of the purée. Pour the purée in popsicle molds and freeze.

source: Lemons & Anchovies