recipe from joythebaker.com

     Gourmet June 1993

1/2 cup water
1/2 cup sugar
2 tablespoons Pernod (Forgive me, I used a bit of rum. If you leave out the booze just add substitute corn syrup and a pinch of salt.  But as Shawn noted in the comments below, the alcohol is an important part of the freezing process.  Thanks Shawn!)
two 3-inch strips of lemon zest
1 tablespoon fresh lemon juice
1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 cup heavy cream

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.