Layered Melon Sorbet

• 2 large cantaloupes (about 3 lb.)
• 1 medium-sized honeydew (about 3 lb.)
• 8 daylily flowers or other edible flowers

1. Peel and cube melons, and put in gallon-sized food storage bags.
2. Freeze overnight.
3. Put half cantaloupe in food processor, pur8Eeing until smooth.
4. Pour into container, and freeze.
5. Repeat with remaining melon.
6. Repeat process with honeydew melon.
7. Place 8 balloon wine glasses in freezer.
8. Put frozen cantaloupe pur8Ee in processor when frozen for at least 4 hours.
9. Process, and place 1/4 cup pur8Ee in each of 8 chilled wine glasses.
10. Repeat with honeydew pur8Ee.
11. Continue layering, alternating melon pur8Ees, until each wine glass is nearly full.
12. Freeze overnight.
13. To serve, garnish each wine glass or plate with a lily or other flower.

honeydew, flowers

Taken from www.vegetariantimes.com/recipe/layered-melon-sorbet/ (may not work)