Once the melon has frozen, combine it with the icing sugar and lime juice in a food processor and blitz, wiping down the sides of the bowl occasionally, until smooth and creamy. Depending on how large and sweet your cantaloupe melon is, will determine how much icing sugar you need. Start with less and gradually add more to taste.

Serve the sorbet immediately. If you want to save some for a later date, freeze the sorbet in ice cube trays and reblend the cubes before eating, to break up any ice particles.