Wash melon in cold water. Peel and cut flesh into 1/2 to 3/4 inch cubes or balls. Cover with syrup made by mixing 2 cups sugar with 1 quart water. Flavor with lime juice and/or add whole seedless grapes, if desired.
Pack fruits in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers. Because freezing melons softens their texture, serve partially frozen.
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