Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in fridge for 1-2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4-5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.
*To test for ripeness in a Honeydew, first pick a melon that feels like suede then give the melon a shake and if you can hear the seeds inside, chances are you have a ripe one.