1 to 1 1/2 cups of sugar (depending on the sweetness of the melons)
1/2 cup water
2 good sized ripe melons
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Then allow cool, about 2 hours.
Puree cantaloupes (one at a time) in blender until smooth. Add half of the sugar syrup and thoroughly blended (save the remainder for tomorrow's batch - you WILL do another one).
Pour mixture into a large bowl & freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
Serves 8. Enjoy!!!