Peppermint Ice Cream Tower

For the peppermint ice cream tower, reserve some melon, a few peppermint leaves and half of the raspberries for decoration.

Puree remaining melon, puree raspberries as well. Puree yogurt with honey and mint and divide among four or five small ramekins. Spread the raspberry puree on top and then the melon puree as well.

If you want very exact layers, freeze the first and second layer for about 1 hour each before adding the next one on top. After about 4 hours, everything will be firm.

Decorate the mint leaves and the ice cream towers released from the molds with the remaining fruit and serve.

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