Melon water ice with muscat wine

Cut melon into quarters, remove thick peel and remove seeds. Pulp pulp in kitchen machine. Sugar looted in 3/4 dl of boiling water. Mix sugar syrup through melon. Cut the mint leaves above it and create it. Pour the melon mixture into a freezer box. Freeze in approx. 4 hours. After approx. 1 1/2 hours, transfer the melon mixture, thereby detaching ice crystals from the wall. Repeat this after 2 1/2 hours and 3 1/2 hours.

(Put ice cream in refrigerator approx. 15 minutes in advance.) Spread ice over four high ice cream sections. Pour chilled Muscat wine over it. Lightly dust with cinnamon powder. Serve with straw and long spoon.