1 cantaloupe, cut into chucks
½ cup honey
½ cup Meyer Lemon or Tangy Tangerine White Balsamic
Place all ingredients into the blender and blend until completely smooth.
Pour mixture into a large bowl and refrigerate overnight. Once mixture has chilled, pour into ice cream maker and churn until beginning to freeze.
Pour into a container and freeze for at least four hours and up to overnight. Serve!