The original recipe take half a large sweet, ripe melon. I have half a small, slightly ripe, ripened at home. A badly taste, but with the smell still melon and quite rich. Wash the melon, dry, cut in half, remove seeds, cut into cubes.

Wipe in a blender the diced melons along with a jar of condensed milk. (Local condensed milk in my opinion is no good, just take our condensed milk in the Russian supermarket).

The mixture is poured into the form to freeze and put in freezer for 1 hour and 30 minutes.

After the time remove the mixture from the freezer and whisk once again to have our dessert not frozen in one solid block of ice. Ice crystals in the melon dessert should be small and similar to snow. This sweet, slightly crunchy melon snow.

To achieve this result, put the form back in the freezer not less than 2 hours. I left for 12 hours. 1 hour before serving, just pulled dessert out of the freezer and put in the fridge. Serve in dessert bowls, forming balls spoon for ice cream. Bon appetit!

The original recipe suggest to decorate the balls viewsbecky cream and cherry jam. In my opinion, to our condensed milk cream to anything, leave the cherry. ;-) Curiously, what first invented fruit snow Japanese. They were invented and manual machine equipped with blades for making it. Crushed ice with the addition of fruit syrup was a very popular delicacy in Japanese from 1800 (19th century). Japanese immigrants then took the idea to Hawaii, where crushed fruit ice gained popularity due to the hot climate. In 1919, Americans have been sold the first upgraded machine for crushing ice. The technology then was modified by the Italians because of what is now in some countries like desserts called Italian ice. PS :-) Given the seasonality of the product think you can replace the melon for Apple, pear (peeled), frozen berries: raspberries, cherries, black currants, etc. Berries no need to defrost, and to scroll together with condensed milk in frozen form.