1. In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes.
2. Remove from the heat. Let stand until cool, 30 minutes.
3. In a blender, puree the cantaloupe and husk cherries until smooth. You should have 3 cups of puree.
4. Stir in the sugar syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
5. Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover, and freeze until firm, about 4 hours. Scoop into bowls and serve. 

**If you do not have an ice cream machine, you can add the sorbet mixture to a large ziplock freezer bag and freeze for 8 hours, shaking the bag every hour or so.