Citrus sorbet with melon

Peel the melon from seeds and skin. Set aside 150 grams, place the rest in a deep bowl.

Cut the orange in half and carefully scoop out the flesh with a spoon without damaging the peel.

Add the orange pulp and honey to the melon in a deep bowl, squeeze in lemon juice, and blend until smooth.

Cut 150 grams of melon into small cubes and add to the fruit mixture.

Pour the obtained mass into a container and place it in the freezer for 8 hours. During the first 3 hours, stir the mixture with a fork or whisk every 30 minutes.

Then leave it for another 5 hours.

Serve the sorbet in half an orange, garnished with fresh mint.