Minted Melon Neapolitan

For sorbet syrup, bring sugar with water and mint up to a simmer. Simmer for 5 minutes, then strain out mint. Let syrup cool completely.

For cantaloupe sorbet, purée cantaloupe with lemon juice and strain. Stir in syrup and pour into an ice cream maker and churn. Pour soft sorbet into bottom of loaf pan which has been lined with plastic wrap.

For lemon sorbet, stir lemon juice with simple syrup. Whisk in egg white and pour into ice cream maker and churn. Pour soft sorbet over honeydew sorbet layer and spread.

For honeydew sorbet layer, purée honeydew with lime juice and strain. Stir in syrup and pour into ice cream maker and churn. Pour soft sorbet over cantaloupe sorbet layer and spread.

To plate, turn neapolitan onto a platter and slice with a hot, dry knife. Garnish with a mint leaf or sprig.