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If you're using the piel de sapo melon as a bowl, you can use a spoon to scoop out the flesh of the melon. Otherwise it's easier to just cut the piel de sapo into pieces to create the melon sorbet.
You can also use the large piel de sapo as a bowl to serve a beautiful fruit salad in. COMBINE the piel de sapo pieces with juice of half a lemon, sugar or honey to taste in the blender or food processor.
MIX until it's smooth and for an even smoother sorbet press the melon through a fine sieve.
POUR the melon mixture into the ice cream maker and turn it on for about 40 minutes, depending on your ice cream maker. SCOOP the sorbet into the airtight container and place in the freezer.
If you're using extra melon for serving, you can use a melon baller to create nice balls. After that you can scoop the leftover flesh from the Cantaloupe melon if you're using that one as a bowl like we have done.
DIVIDE some melon sorbet along with the Cantaloupe melon balls over the melon bowl and finish it off with chopped basil leaves. Enjoy!