Instructions: In a small bowl, mix together the honey, ginger, and lemon juice. Cut each melon into small chunks and place into 3 separate bowls. Divide the honey mixture evenly among the bowls and toss to distribute evenly. Marinate for at least 2 hours to overnight.

In a blender or food processor, puree each melon and its marinade separately, then freeze each puree until firm.

Scoop some of each melon ice into each goblet and sprinkle with the blueberries and raspberries. Garnish with the mint leaves and the orange and lime zest and serve immediately.

Serves 4 to 6

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