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1
To make the simple syrup, combine the sugar and water in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally.
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2
Remove from the heat and allow to cool.
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3
Halve the melon and scoop the seeds and a little pulp into a blender.
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4
Puree, then pass through a fine-mesh sieve.
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5
Place each half of the melon, cut-side down, on a cutting board and, using a sharp knife, cut down the sides to remove all trace of rind.
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6
Cut the flesh into chunks.
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7
Clean the blender and add the puree back in, along with the melon chunks.
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8
Puree on low to avoid incorporating air into the mixture.
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9
When you have a juicy, chunky puree, pass it through a fine-mesh sieve to catch all the juice and leave the flesh behind.
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10
Place the remaining flesh in the blender for a final spin, this time processing on high.
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11
Pass this puree through the sieve as well.
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12
Place all the juice in a bowl and add the prosecco.
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13
Add the simple syrup to taste.
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14
You may not need much, depending on the ripeness and flavor of the melon.
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15
Start in the neighborhood of 1/4 cup and go from there.
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16
Add a squeeze or two of lime juice to taste until the mixture is well balanced (start with a couple of teaspoons).
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17
Cover, place in the refrigerator, and chill until cold.
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18
Pour into an ice cream maker and freeze according to the manufacturers directions.
