Cut the melon into slices, then cut the flesh from the skin. Halve the limes and squeeze the juice. Finely puree the aperol, tequila, sugar, lime juice and melon in a blender
Pour the puree through a fine sieve. Distribute into prepared small cups (approx. 50 ml each) and freeze them overnight. After approx. 2 hours put wood or cardboard sticks into the freezing ice cream
Remove ice from the cups, place in glasses and top up with sparkling wine or mineral water
Waiting time approx. 12 hours