This may be too sweet for a main course, but it is great as an appetizer, or light ending to a meal.
- Discard seeds from cantaloupe. Scoop pulp from each cantaloupe, leaving shells 1/2 inch thick. Cut a thin slice from bottom of each shell, being careful not to cut a hole in the shell. This is so that the shells will sit flat, and can be used as soup bowls.
- Combine cantaloupe pulp, sherry, sugar, and orange juice in container of an electric blender; process until smooth. Chill thoroughly. Serve in cantaloupe shells, and garnish with mint.