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IngredientsEdit

Directions Edit

  1. Peel and cube melons, and put in gallon-sized food storage bags.
  2. Freeze overnight.
  3. Put half cantaloupe in food processor, puréeing until smooth.
  4. Pour into container, and freeze.
  5. Repeat with remaining.
  6. Repeat process with honeydew melon.
  7. Place 8 balloon wine glasses in freezer.
  8. Put frozen cantaloupe purée in processor when frozen for at least 4 hours.
  9. Process melon, and place ¼ cup purée in each of 8 chilled wine glasses.
  10. Repeat with honeydew purée.
  11. Continue layering, alternating purées, until each wine glass is nearly full.
  12. Freeze overnight.
  13. To serve, garnish each wine glass or plate with a lily or other flower.
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