Instructions: Process the flesh of the melons (minus seeds) with the kirsch.

Add about half the sugar syrup and half the lemon juice.

Taste nad add more sugar syrup or lemon juice as needed.

Serves 6

Of all melons the canteloupe and charentals are the best in my book.

They can be intensely sweet so add the syrup by degrees and taste as you go.

Not an unpleasant task by any means.

The sorbet looks pretty piled up in scoops in the melon shells.

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