Refreshing Melon-Sorbet Float

By LRay

Martha Stewart Living, June 2015, page 27.

Is this melon-sorbet float a drink or a dessert? With something this cool and delicious, it doesn't matter what you call it -- or when you serve it. As you make the melon balls, scoop some extras to keep in the freezer so you can serve up another round of these dairy-free floats in an instant.

Ingredients

• Honeydew and cantaloupe
• Lemon or coconut sorbet
• Mint leaves
• Seltzer or club soda

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Use a melon baller to scoop small balls of honeydew and cantaloupe.

Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)

When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).

Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.