Ingredients

1 teaspoon rose water (optional)
1 cup cantaloupe balls
1 cup honeydew melon balls
1 cup seedless watermelon balls
1 pint lemon sorbet
Mint leaves for garnish

Directions

Pour the rose water, if using, into medium bowl. Tilt and turn the bowl to coat the sides and bottom. Discard any surplus. Add the cantaloupe, honeydew and watermelon balls and toss gently. Cover and chill for 1 to 2 hours.

Meanwhile, let the sorbet sit at room temperature for 10 minutes if frozen solid. Make room in your freezer for a baking sheet. Using a 3/4-inch melon-baller form sorbet balls and place them on the baking sheet. Place the sheet in the freezer and freeze until firm, about 30 minutes.

To serve, add the sorbet balls to the melon mixture and toss gently. Spoon into stemmed glasses. Garnish with mint leaves. Makes 4 to 6 servings.