Ingredients

1 small cantaloupe, peeled, seeded and chopped
2 Tbsp. orange juice
1 tsp. orange rind, grated
2 Tbsp. sweet sherry
1/2 each honeydew melon, peeled, seeded and chopped
2 Tbsp. lemon juice
3 Tbsp. mint, chopped mint sprigs, to garnish

Cooking Instructions

Puree the cantaloupe with the orange juice, orange rind and the sherry. Cover and chill for at least 3 hours. Puree the honeydew melon with the lemon juice and mint. Cover and chill for at least 3 hours. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs and serve chilled.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)