For the melon sorbet, cut the melon in half, remove the seeds, scrape out the flesh with a spoon and puree finely with a hand blender. Add honey and cinnamon.
Freeze in a metal bowl. Just before eating, remove the green from the strawberries and chop the strawberries if necessary.
Scrape the sorbet out of the bowl with an ice cream scoop and arrange in dessert bowls with the strawberries.
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