- 4 1/2 cups cubed honeydew melon
- 1 1/2 cups lime sherbet
- 2 tablespoons lime juice
- 4 fresh strawberries (optional)
- Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
- Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.