4 1/2 cups cubed honeydew melon
1 1/2 cups lime sherbet
2 tablespoons lime juice
4 fresh strawberries (optional)
Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.