Preparation:
1. Cut thin slice of outer peel from bottom of each melon, perpendicular to the end axis so melons stand upright.
2. Cut slice off top of each melon, 1 inch deep and parallel to bottom slice.
3. Scoop out fruit and discard pith and seeds; cut rim of cantaloupe into an attractive saw-toothed pattern and refrigerate until ready to fill.
4. In blender, combine reserved fruit, ice cream, rum and lemon juice and whir until slushy; pour into cantaloupe shells and garnish each with a strawberry and mint sprig. |
