Hi:
This sherbet is frozen in the melon shell, sliced into wedges and really good to eat

Cantaloupe Sherbet
1 small, ripe cantaloupe (2pounds)
2 cups milk
1/3 cup sugar
1 envelope unflavored gelatin
1/4 cup light corn syrup
1/2 teasp. salt
1/2 1.55-ounce bar milk chocolate

Early in day or up to 1 week ahead
1. Cut cantaloupe in half; discard seeds. Scoop out pulp, leaving 1/8-inch shell. Wrap and refrigerate shell. In food processor with knife blade attached, blend cantaloupe and 1 cup milk until smooth.
2. In 2-quart saucepan, mix sugar and gelatin; stir in 1 cup milk and cook over low heat until gelatin dissolves. Remove from heat; stir in corn syrup, salt, and cantaloupe mixture. Pour into 13" by 9" baking pan. Cover and freeze until partially frozen, about 3 hours stirring occasionally.
3. In food processor, blend cantaloupe mixture until smooth but still frozen; return to pan. Cover; freeze until almost firm, about 1 hour.
4. Spoon as much cantaloupe sherbert as possible into cantaloupe shells; smooth top. Cover with plastic wrap; freeze until firm, about 4 hours. Freeze remaining sherbet to use another day.
5. To serve, let cantaloupe halves stand at room temperature 15 minutes to soften slightly. Meanwhile, melt chocolate. Spoon chocolate into paper cone with tip cut to 1/16" openning.
6. Cut each cantaloupe half into 4 wedges. Pipe chocolate onto wedges to resemble seeds.