Adapted from this month’s (June 2012) issue of Vegetarian Times.
1/2 cup sugar
1 Tbsp. honey
4 cups cantaloupe chunks
1 cup ginger ale
1 Tbsp. lemon juice
In a small saucepan combine sugar, honey and 1/4 cup of water, boil until sugar dissolves. Cool.
Puree all ingredients in a blender until smooth. Freeze in an ice cream maker.