Add the granulated sugar and water to a small saucepan.
Warm over medium-low heat, stirring until the sugar fully dissolves. Let it come to a gentle simmer, then remove from the heat.
Set the simple syrup aside and let it cool completely.
Add the cooled simple syrup, chopped cantaloupe, and fresh lemon juice to a blender.
Blend until smooth and pourable.
Pour the cantaloupe mixture into popsicle molds, leaving a little space at the top for expansion.
Insert popsicle sticks and freeze for at least 6 hours, or until completely firm.
To unmold, run the outside of the molds under warm water for a few seconds, then gently pull out the popsicles.
Serve straight from the freezer and enjoy cold.
