Sorbet de Melon

Say melon to a Frenchman and he pictures only one variety: the round Charentais with its pale green skin and juicy, brilliant orange flesh. All other melons tend to pale into obscurity beside its intense fragrance, though a cantaloupe may be substituted. An ultraripe, fragrant melon is essential for sorbet, as chilling blankets the taste. To highlight the fruitiness, I like to add an equally fragrant sweet wine, such as a Muscat de Frontignan from the shores of the Mediterranean, but port i