Honeydew Bellini Ice Recipes

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Steps:

• Combine melon, sugar, and lemon juice in blender; process until smooth and sugar is dissolved.
• Stir in prosecco; pour into an 11x7 baking dish. Cover and freeze for 45 minutes.
• Stir mixture with a fork every 45 minutes until completely frozen and slushy (about 4 hours).
• Remove mixture from freezer and scrape with a fork until fluffy.
• Serve in dessert glasses.

Steps:

• Combine melon, strawberries, and lime juice in a blender. Blend until smooth and strain. Pour into a medium sauce pot with sugar. Heat until the sugar dissolves, no need to boil.
• Remove from heat and add sparkling wine.
• Pour into an 11x7 inch baking dish, cover and freeze for about 1 hour. Remove from freezer and scrape with a fork every 30-45 minutes. Repeat this process for about 4 hours, or until granita is light and fluffy.
• Serve in a pretty glass of your choice with a sprig of mint.
• Enjoy.