In a small sauce pan, add the sugar and 1/2 cup water over medium heat.

Cook just until the sugar has melted.

Remove from heat and drop in ginger; set aside until cooled.

Slice cantaloupe in half and scoop out seeds.

Spoon cantaloupe flesh into a blender; blend until smooth.

Remove ginger from syrup and add just enough of the cooled ginger syrup to sweeten as desired. (Save the remaining syrup for another use.)

Pour into popsicle molds and freeze overnight.