2 ripe peaches, halved and pitted
1/2 lemon, zested and juiced
1 teaspoon sugar
A couple sprigs of fresh mint, leaves finely chopped (optional)
1/2 pint raspberries
2 small cantaloupes
1 pint vanilla ice cream or lemon or raspberry sorbet
Slice the peaches and add to a medium size bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.
Halve the cantaloupes and trim the bottoms so that they sit flat. Scoop out the seeds and fill with the ice cream or sorbet and the Melba topping.