In a medium saucepan over medium-low heat add the milk, sugar, honey and salt. Cook, stirring frequently until the sugar and honey are dissolved. Set aside to cool or place in the fridge.

Remove the seeds from the melons then slice the flesh from the rind. Chop the fruit into uniform-ish cubes, dividing the honeydew from the cantaloupe.

In a blender, blend together one of the melons with half of the milk mixture. Transfer to a pitcher or spouted bowl and place in the fridge. Rinse out the blender and do the same with the second melon.

Use an ice cream maker to process each sherbet separately. You can process one and place it in the freezer while the other is processing (the canister of my ice cream maker was able to stay cold enough to process both sherbets without having to refreeze it in between). Freeze the two melon sherbets in loaf pans covered with plastic and foil or in air tight plastic containers.

To serve as rainbow sherbet, scoop up half of one color then finish the scoop with the other half to create a blend of the two.