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Easy Melon Sorbet
1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.
2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately.
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