Food & Cooking Recipes Dessert & Treats Recipes Refreshing Melon-Sorbet Float Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer 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. Ingredients Honeydew and cantaloupe Lemon or coconut sorbet Mint leaves Seltzer or club soda Directions Use a melon baller to scoop small balls of honeydew and cantaloupe. 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.) 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). Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately. Rate it Print