Melon Sorbet

Ingredients:

1 melon (cantaloupe or honeydew)
2 tablespoons sugar, agave, or honey
3 tablespoons water
1 sprig of mint
juice of 1/2 lemon

Cut the melon in half and scoop out the seeds.

Using a spoon, scoop the flesh out of the rind, leaving about 1/4 inch. Place the flesh on waxed paper and freeze.

Meanwhile, dissolve sugar in water in a saucepan and bring to a simmer. Remove from heat and add the mint. Cool in the refrigerator and remove mint when ready to use.

When melon is frozen, combine in the food processor with the lemon juice and sugar syrup until smooth.

Fill the melon shells with the sorbet and serve immediately.