2 large ripe cantaloupes
¼ cup water
1.5 cups turbinado sugar
1 vanilla bean, split and scraped
Juice of 1 lemon
Cut the melons in half and remove the seeds and strings. Scoop out the flesh in small pieces.
Bring the water and sugar to a boil in a large heavy-bottomed saucepan. Add the melon pieces and cook them over high heat for 10 minutes.Transfer to a blender and puree until smooth.
Place the pureed melon back in the pot. Add the vanilla bean (seeds and pod) and lemon juice. Bring to a boil again. Reduce the heat and simmer the puree until reduced to a third of its original volume and appears darker and thicker, about 2h30 min.
Remove from the heat. Let cool. Transfer into clean jars with a tight-fitting lid. Refrigerate.
Consume within 4 weeks.
Makes about 2 cups.