The traditional Bellini combines peaches and the Italian sparkling wine prosecco, a combo made famous at Harry's Bar in Venice, Italy. This version uses pureed fresh honeydew melon and will end an alfresco dinner with flair.
2 cups cubed honeydew melon
1/4 cup sugar
2 teaspoons fresh lemon juice
1 cup prosecco or sparkling white wine
How to Make It
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-inch 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.