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1
Peel and cube melons, and put in gallon-sized food storage bags.
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2
Freeze overnight.
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3
Put half cantaloupe in food processor, pur8Eeing until smooth.
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4
Pour into container, and freeze.
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5
Repeat with remaining melon.
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6
Repeat process with honeydew melon.
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7
Place 8 balloon wine glasses in freezer.
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8
Put frozen cantaloupe pur8Ee in processor when frozen for at least 4 hours.
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9
Process, and place 1/4 cup pur8Ee in each of 8 chilled wine glasses.
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10
Repeat with honeydew pur8Ee.
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11
Continue layering, alternating melon pur8Ees, until each wine glass is nearly full.
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12
Freeze overnight.
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13
To serve, garnish each wine glass or plate with a lily or other flower.
