Juice lime, remove seeds or strain, and set aside.

Cut both cantaloupes in half and scoop out the seeds in the center of each half. 

Chop half of one cantaloupe, place in a blender or food processor, and puree with lime juice. 

Use a melon baller to scoop out flesh of remaining cantaloupe and form into balls. Place ⅔ of the balled cantaloupe into a drink pitcher for serving. Reserve the remaining ⅓ for garnishes. Note: If you’d like to skip the garnish altogether, you can opt to use only a single cantaloupe for this recipe, pureeing half and balling the other half, which will be placed in your pitcher. 

Add half of the blackberries to the pitcher, reserving the rest for garnish.

Pour cantaloupe puree into the pitcher. Top off the pitcher with water and ice until full. Stir to blend puree with water. Add several sprigs of rosemary to pitcher. Refrigerate or serve immediately. 

For garnish, place one melon ball and one blackberry on each cocktail pick. Serve garnishes on tray or place directly in pre-poured glasses.