Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
Freeze in an ice cream maker according to manufacturers directions.
When thick and frozen, scoop into a container and freeze until firm.
Let sit out for 5 minutes before scooping.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/06/23/cantaloupe-melon-sorbet/