Refreshing Melon-Sorbet Float

Is this melon-sorbet float a drink or a dessert? With something this cool and delicious, it doesn't matter what you call it -- or when you serve it. As you make the melon balls, scoop some extras to keep in the freezer so you can serve up another round of these dairy-free floats in an instant.

Photography: Aaron Dyer

Source: Martha Stewart Living, June 2015


  • Honeydew and cantaloupe
  • Lemon or coconut sorbet
  • Mint leaves
  • Seltzer or club soda


  1. Use a melon baller to scoop small balls of honeydew and cantaloupe.

  2. Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)

  3. When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).

  4. Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.


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