2 c. cubed cantalope (1/2 med. melon)
2 c. cold milk
1/4 tsp. ground ginger
1 pt. orange sherbet

Place melon cubes in freezer proof bowl and put in freezer. Freeze until firm. In blender, combine frozen melon, milk and ginger. Blend until slushy. Add sherbet a spoonful at a time, blending well. Pour into chilled glasses.