Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing.
Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen (4-6 hours).
Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
Add the lemon juice and honey mixture at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy. You're looking for a soft sorbet texture at this point. Taste and add any additional honey as needed at this time.
If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.