Step 1

Cut the melon in half and scrape out the seeds. Scoop 16 or so (1 ½-inch) balls from the melon. (They don't have to be perfectly round.)

Step 2

Measure 1 cup of melon scraps from the remaining melon (left after scooping the balls), and puree in a blender with the water and lime zest.

Step 3

Put 3 or 4 melon balls in each of 2 tall glasses. Add one scoop of sorbet. Divide remaining melon balls between the 2 glasses. Top with a second scoop of sorbet. Pour in the blended cantaloupe juice. Top with sparkling water. Garnish with fresh raspberries. Serve immediately with straws and spoons.