Ingredients

　　1/2 cup water

　　1/2 cup sugar

　　2 tablespoons Pernod

　　two 3-inch strips of lemon zest

　　1 tablespoon fresh lemon juice

　　1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)

　　1/4 cup heavy cream

　　In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.