Cantaloupe Sherbet

Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)

• Ready In: 24 hrs 30 mins
• Serves: 16

Ingredients

• 1  cantaloupe (peeled, seeded, and cubed)
• 2  tablespoons lemon juice (fresh)
• 1⁄2 cup sugar
• 1⁄4 cup honey
• 3  cups skim milk (nonfat, lowfat, evaporated skim, use any combination you like)
• 1⁄2 teaspoon vanilla extract

Directions

1. Puree cantaloupe chunks and lemon juice in a food processor.
2. In a large bowl, combine sugar, honey, and milk. (You may want to do this over low heat in a large saucepan, depending on how crystallized your honey is.) Stir until sugar is dissolved.
3. Combine cantaloupe puree and sugar/milk mixture. Stir until well blended.
4. Refrigerate for 4 hours, or overnight.
5. Transfer to ice cream maker and freeze according to manufacturer's directions.
6. Serve, savor, and faint with delight!