When I was growing up, my best friend Johanna's dad was a sorbet maker, he stayed up all night long in his factory making sorbets and they were amazing. All the fanciest places in Palm Beach bought his sorbets and crazy sorbet cakes. Cantaloupe was one of my favorite flavors. This cantaloupe "sherbet" (recipe from epicurious) was not as good as that. I made it last night and it came out of the ice cream maker with a soft-serv consistency, which I knew would happen, but then this morning it should have been perfect. But it's kind of icy and flaky, which is a slight bummer. But it still has a delicious flavor and is a refreshing foil to the intense chocolate. The dark chocolate-mint sorbet, on the other hand, (recipe from chocolate & zucchini (via David Lebowitz), modified to add the mint) would maybe be acceptable to Bernard. It's really, really delicious. If I may be so bold, it's almost like the minty, sorbet version of TooJay's Killer cake.