Ginger, Berry & Cantaloupe Sherbert
In saucepan, bring juice, sugar and ginger to boil; reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes or until ginger is softened. Let cool to room temperature. Set aside 2 tablespoons.
In food processor or blender, puree cantaloupe until very smooth. Add remaining ginger mixture and yogurt; mix just until combined. Pour into large shallow baking dish or metal pan; cover and freeze for at least 8 hours or until firm.
Scoop into food processor; puree until slushy. Transfer to 4-cup container; cover and freeze for 8 hours or until firm.
Let sherbet soften in refrigerator for 30 minutes. Just before serving, combine berries with reserved ginger mixture. Scoop sherbet into serving bowls; top with berries. Garnish with mint, if using.