Honeydew-Mojito Sherbet

In a small saucepan, combine the cold water and lime juice; sprinkle gelatin over and let stand for 5 minutes to soften.

Meanwhile, in a food processor or blender, combine sugar, the 1/2 cup mint leaves and the lime peel. Cover and process or blend until mint is finely chopped. Add cubed honeydew (half at a time if necessary) and yogurt; cover and process or blend until smooth.

Cook and stir gelatin mixture over medium-low heat until gelatin is dissolved. Add gelatin mixture to honeydew mixture; cover and process or blend for 1 minute.

Transfer mixture to a 1 1/2- to 2-quart ice cream freezer; freeze according to manufacturer's directions. Spoon into an airtight freezer container; cover and freeze for 3 to 4 hours or until firm.

To serve, let stand at room temperature for 10 minutes. If desired, garnish with additional fresh mint leaves.