Directions:

1. In a blender puree melon, honey, lemon juice, and vodka, if using, until smooth. Strain through a fine mesh sieve into a bowl, cover, and chill overnight. Alternatively, transfer to a gallon-sized zip-top bag and submerge the bag in an ice water bath to chill the sorbet base quickly.
2. Pour the chilled sorbet base into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to a loaf pan, press a piece of plastic wrap directly on the surface, and freeze solid, at least 4 hours or overnight.
3. To serve, place scoops of sorbet in glasses, and pour sparkling wine or ginger ale over them. Serve immediately.