• 1 large , lushly ripe cantaloupe, about 20 ounces peeled and seeded
• 1½ tablespoons lemon juice
• 3 tablespoons mirin (syrupy rice wine)
• 3 tablespoons sugar syrup (see Note)
• 2 tablespoons light cream (optional)

Cut the melon into 2-inch chunks and pulse-process in a food processor fitted with the steel blade until smooth. Add the lemon juice, syrupy rice wine, and sugar syrup and continue to process until the mixture is totally pureed and very smooth.

If you wish to make your ice a bit richer and silkier, include the optional light cream. Add it to the pureed mixture now if you’ll be using an automatic ice-cream maker. If you’ll be making the sherbet with a food processor only, wait.

Place the melon, or melon and cream mixture, in the bowl of an automatic ice-cream maker and proceed according to the manufacturer’s instructions for any fruit puree. Or pour the fruit puree into two or three metal ice-cube trays (with the dividers removed), press clear plastic wrap across the surface, and freeze until nearly solid. Return the melon slush to the bowl of your food processor and pulse-process until smooth. Now is the appropriate time to add some cream, if you wish. Pulse-process to ensure thorough mixing. Refreeze the melon ice, covered with clear plastic wrap, for at least 2 hours, or until very firm.

If the sherbet seems too stiff to scoop easily, place it in the refrigerator for 10-15 minutes. At the same time, chill your serving bowls or goblets.