Melon Sorbet

Preparation

1. Use a melon baller to scoop out balls of the honeydew and place them in an airtight bag. Place the bags in the freezer for 3 to 4 hours.
2. Place the cantaloupe and watermelon cubes into separate airtight bags. Place the bags in the freezer for 3 to 4 hours.
3. In a pot, bring 375 ml (1½ cups) water to boil with the sugar and lemon juice. Remove from the heat. Let cool on the counter and then refrigerate for 20 to 30 minutes.
4. Place the frozen cantaloupe cubes and half of the syrup in a mixing bowl. Use an electric mixer to blend for 1 minute and then transfer the mix into an airtight container. Place the container in the freezer for 1 to 2 hours.
5. Repeat step 4 with the watermelon and the rest of the syrup.
6. Using an ice cream scoop, scoop out balls of the cantaloupe and watermelon sorbet. Distribute the honeydew and sorbet balls into dessert cups. Garnish with mint leaves, if desired.