2 cups cubed honeydew melon
1/4 cup sugar
2 tsp. fresh lemon juice
1 cup Prosecco or sparkling white wine
Combine honeydew melon, sugar, and lemon juice in a blender; process until
smooth and sugar dissolves. Stir in prosecco; pour into an 11 x 7 glass
baking dish. Cover and freeze 45 minutes. Stir honeydew mixture with a
fork every 45 minutes until completely frozen and slushy (about 4 hours).
Remove honeydew melon mixture from freezer; scrape mixture with a fork
until fluffy.
6 servings
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