Servings:
Serves 8
Ingredients
-
2large cantaloupes (about 3 pounds)see savings
-
1medium-sized honeydew (about 3 pounds)see savings
-
8daylily flowers or other edible flowerssee savings
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Directions
1.
Peel and cube melons, and put in gallon-sized food storage bags. Freeze overnight.
2.
Put half cantaloupe in food processor, pureeing until smooth. Pour into container, and freeze. Repeat with remaining melon.
3.
Repeat process with honeydew melon.
4.
Place 8 balloon wine glasses in freezer.
5.
Put frozen cantaloupe puree in processor when frozen for at least 4 hours. Process, and place 1/4 cup puree in each of 8 chilled wine glasses. Repeat with honeydew puree. Continue layering, alternating melon purees, until each wine glass is nearly full. Freeze overnight.
6.
To serve, garnish each wine glass or plate with a lily or other flower.
Nutrition information
Per serving: Calories 100, Sodium 45 mg, Carbohydrate 24 g, Fiber 1 g, Protein 2 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
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