Instructions: Finely chop 1 1/2 cups each of the honeydew and cantaloupe. Set aside.

Place the remaining coarsely chopped melons in a blender or processor with the orange juice, lime juice and honey. Puree or process until smooth. A few seconds should do it. Pour into a large bowl. Stir in the champagne and the reserved, finely chopped melons. Cover and refrigerate until ready to serve.

Pour into chilled bowls and garnish with a dollop of whipped cream and a sprig of mint.

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