In a saucepan stir together the water, sugar, Pernod, and zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in lemon juice, transfer to a bowl, and chill it, covered, until it is cold. In a blender or food processor puree the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth. Blend in milk or cream and syrup. Freeze the mixture in an ice-cream freezer according to the manufacturers instructions. Makes about 3 cups. dess143