Ingredients
2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment

Instructions
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt
in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While
pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini