Cantaloupe Sorbet

1 pound cantaloupe, cut into large chunks
100 grams (3.5 ounces or about 1/2 cup) sugar
2 soup spoons vodka
1 soup spoon fresh lemon juice
Mint leaves, cut in a chiffonade

Blitz the cantaloupe in the bowl of a food processor until it becomes a puree.  In a large bowl, whisk together the puree, sugar, vodka, and lemon juice.  Process in the ice cream maker according tomanufacturer's instructions.  Serve, topped with the mint.