1 small honeydew melon, cut in half and seeded
4 oranges or 2 cups strawberries
2 tablespoons confectioners' sugar, sifted
12 ounces rainbow sherbet, six 2-ounce scoops
With a melon bailer, scoop out flesh of melon.
Section oranges or slice strawberries.
Combine melon and oranges or stawberries in a bowl and chill.
Place confectioners' sugar in a pie plate.
Dampen rims of six dessert glasses and then dip rims individually in confectioners' sugar.
Divide fruit mixture among glasses, top each with a scoop of sherbet and garnish with a sprig of mint.