Source: Gourmet, August 2005
2 cups coarsely chopped canteloupe (from 1/2 melon, seeded)
1/4 cup sugar, or to taste
1/2 Tbsp fresh lemon juice, or to taste (just realized I misread this and used just under 1 Tbsp lime juice)
1 cup ice cubes
Puree all ingredients in a blender (or food processor) until smooth, then pour into a 13" x 9" metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and served in chilled glasses.