Instructions: Halve the melon and discard the seeds. Scoop out the flesh with a melon baler and set aside. Scoop out any remaining flesh and puree it in the food processor or blender with the lemon rind and juice. Measure the pulp and make up to 1/4 pint (adding water if necessary).

Dissolve the gelatin in the water over a pan of hot water and stir it into the pulp with the ginger and honey. Fold in the yogurt and all but 12 of the melon balls. Spoon into individual dishes. Garnish with remaining melon balls and sprinkle with ginger. Chill before serving.

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