Layered Melon Sorbet

Ingredients

 * 2 large cantaloupes (about 3 lb.)
 * 1 medium-sized honeydew (about 3 lb.)
 * 8 daylily flowers or other edible flowers

Directions

 * 1) Peel and cube melons, and put in gallon-sized food storage bags.
 * 2) Freeze overnight.
 * 3) Put half cantaloupe in food processor, puréeing until smooth.
 * 4) Pour into container, and freeze.
 * 5) Repeat with remaining.
 * 6) Repeat process with honeydew melon.
 * 7) Place 8 balloon wine glasses in freezer.
 * 8) Put frozen cantaloupe purée in processor when frozen for at least 4 hours.
 * 9) Process melon, and place ¼ cup purée in each of 8 chilled wine glasses.
 * 10) Repeat with honeydew purée.
 * 11) Continue layering, alternating purées, until each wine glass is nearly full.
 * 12) Freeze overnight.
 * 13) To serve, garnish each wine glass or plate with a lily or other flower.