Ingredients

200ml water
100g sugar
30ml late harvest or dessert wine, white
100g honey dew melon
100g NorCliff Farms Inc, frozen (or fresh in season) fiddleheads; towl dried and finely grated (food processor)

Preparation

1. Combine 100ml water with the sugar in a pot and heat until the sugar has completely dissolved to create a simple syrup
2. Add the remaining water and then cool
3. Place fiddleheads in a food processor and blend until bits are very fine
4. Use a juicer to extract the honeydew melon liquid
5. Add into simple syrup with fiddlehead pulp and the wine of choice
6. Place into ice cream machine,
7. Wait until it hardens and place in the freezer