• 2 tablespoon organic valley butter
• 2 tablespoon honey (or to taste)
• 1 tablespoon finely grated fresh ginger root
• 7 cup(s) coarsely chopped fully ripe cantaloupe or muskmelon
• 1 cup(s) organic valley milk
• 8 piece sprigs fresh mint
• 1 cup(s) finely diced cantaloupe or melon

Place butter, honey, ginger root and lemon peel in a small bowl. Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture.
Use a rubber spatula to scrape mixture into a food processor or blender. Add melon chunks and puree until as smooth as possible. Stir in milk. Transfer to a bowl, cover and chill thoroughly, 4 or more hours.
Garnish each serving with a mint sprig and some finely diced melon