Instructions: In a small saucepan, gently heat the sugar, water and corn syrup until the sugar dissolves; be careful not to let the syrup reduce at all. Then cool the syrup.

Puree the melon in a food processor until smooth. You should have about 2 1/3 cups puree. Transfer to a bowl and whisk in the syrup mixture and the wine.

Chill overnight and taste, adjusting the sweetness with a squeeze of lemon juice, if desired.

Transfer to an ice cream machine and process according to the manufacturers instructions. Transfer to a container and freeze until firm, about 2 hours.

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