1 cup water
1 cup granulated sugar
4 sprigs fresh mint
1/2 honeydew melon, peeled and cubed
3/4 cup Woodbridge by Robert Mondavi Moscato
In a small saucepan, combine water, sugar and mint to create an infused syrup. Simmer gently for 10 minutes. Cool and reserve. In a food processors, blend together the honeydew and wine. Add the infused syrup and pulse to combine. Pour mixture into individual molds; add sticks and freeze until solid, approximately 6 hours.
Makes 10 wine-sicles.