Recommended wine pairing: Pomino Bianco and Benefizio
1 honeydew melon, seeded, peeled and coarsely chopped
1/4 cup water
1/4 cup sugar
1/4 cup white wine Zest of one lime
12 large mint leaves
Heat water in a small saucepan over med-high heat.
Stir sugar into the hot water until the sugar dissolves. Remove from the heat and set aside. In a large blender puree the melon, zest, wine and syrup.
Pour puree into large baking pans so that the mixture is 1/4? – 1/2? deep. Put pans into the freezer and rake the top layer of ice every 60 minutes. Keep raking the frozen mixture until it is completely frozen, about 4 hours.
Or, if you have an ice cream maker: Put the puree into the ice cream maker and process until the puree is a frozen slush.
Store the frozen granite in an airtight container, in the freezer.
When ready to serve, scoop balls into 6 bowls and serve with mint leaves.