Frozen Melon Soup

Late summer is the time when melons start coming out your ears. It is also the perfect time for something icy and sweet. This super easy dessert requires no ice cream maker or the time consuming stirring associated with other frozen desserts. Simply pour into the ice cube trays. Since alcohol inhibits freezing, the champagne keeps the cubes a little soft, the perfect eating texture.

3 c coarsely chopped cantaloupe
3 c coarsely chopped honeydew melon
2 c fresh orange juice
3 T honey
2 c dry champagne
1 c whipping cream

Place the melon in a blender with the orange juice and honey. Cover and refrigerate until chilled. Stir the chilled champagne into the soup. Pour the soup into ice cube trays and freeze. When ready to serve, whip cream and use as garnish with fresh mint leaves.