Cavaillon Melon and Beaume de Venise Slush
- 1 cup Beaume de Venise
- 1 small ripe Cavaillon Melon, or melon of choice
- tiniest pinch sea salt
Decant Beaume de Venise into a plastic container and freeze until slushy, about 4 hours. Half and seed melon. Use a melon baller to form small balls and place in 4 serving glasses. Sprinkle each serving with a flake or two of sea salt. Spoon slush over melon and serve.