Chilled Cantaloupe Melon and Champagne Soup

Granite
16 fl oz white wine (chardonnay)
.5 lb sugar
2 fl oz lime juice
.5 fl oz Midori liquor
.25 oz lime zest

Soup
.5 cantaloupe, diced
3-4 fl oz orange juice
5/8 oz cornstarch
2 fl oz champagne
.75 fl oz lemon juice
24 fl oz sparkling water
.5 oz orange zest
.5 oz lemon zest
2.5 oz or as needed sugar
3/8 lb small melon balls for garnish

1.For granite: Combine all ingredients in shallow pan; freeze 3 hrs; stir every 30 minutes with fork until slushy consistency. Reserve until needed.
2.For soup: Puree diced melon and fresh orange juice in blender on medium high speed until smooth. Refrigerate.
3.Make cornstarch slurry with cornstarch and 1/8 fl oz champagne
4.Bring lemon juice, sparkling water, orange and lemon zests to boil in small saucepan and thicken with cornstarch slurry, then chill. Refrigerate until cool and mixture has thickened.
5.Add melon puree and adjust seasoning with sugar and lemon
6.Add remaining Champagne to mixture
7.Serve 2 oz soup with .5 oz lime granite in soup bowl; garnish with melon balls

Recipe Courtesy of http://robertmorris.edu