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