Instructions: Cut melon in half and remove seeds. Scoop out pulp and reserve 2 cups.

Refrigerate remainder for another use.

In non-aluminum saucepan, combine grape juice, sugar, lemon rind and juice, gingerroot. Bring to boil; reduce heat and simmer for 5 minutes. With slot- ted spoon remove gingerroot.

In food processor or blender, combine juice mixture with 2 cups reserved melon; ;process until smooth. Pour into shallow dish; freeze until firm.

Break into chunks and process again until smooth and thick. Pack into covered container and freeze until firm, at least 4 hours. Scoop sorbet into sherbet glasses (or scalloped melon shells); garnish with grapes and fern/ mint.

Makes 8 servings of about 90 calories each.

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