2/3 c. sugar
1/2 c. water
3 heaping cups ripe cantaloupe chunks
2 Tbs. fresh-squeezed orange juice
Combine the sugar and water in a saucepan and bring to a boil, stirring. Simmer until sugar is dissolved. Remove from heat, cool, and chill in refrigerator 1 hour.
Combine sugar syrup with cantaloupe chunks and orange juice in a blender. Puree. Pour into ice cream freezer and freeze according to manufacturer's instructions.