1. Bring the sugar, flesh of half a melon and water to a boil until the sugar is completely dissolved.
2. Add the mint and let infuse for 20 minutes; remove the mint to avoid a "cooked leaf" flavor. Let cool.
3. Add the muscat. Refrigerate.

Beer syrup

1. Combine the beer and sugar and reduce to 200 g (2/3 cup).

Grapefruit granita

1. Combine the grapefruit juice and beer syrup.
2. Place in the freezer.

Colomba sorbet

1. Bring the water and sugar to a boil until the sugar is completely dissolved .
2. Add the apple sauce and process in a blender until completely smooth.
3. Add the beer; blend again. Place in a sorbet or ice cream maker and freeze.

Brocciu sorbet for milkshakes

1. Bring the water, vanilla and sugar to a boil until the sugar is completely dissolved. Remove the vanilla bean. Pour over the brocciu; process in a blender until smooth. Cool and place in a sorbet or ice cream maker and freeze.
2. Combine equal parts brocciu sorbet and whipped cream, mixing well to make a milkshake.

Presentation

1. Serve the trio as follows:
2. Place the brocciu sorbet into tall glasses; pour the milkshake over top and serve with a straw.
3. Place the grapefruit granita into dessert coupes; top with a scoop of colomba sorbet.
4. Pour the consommé into other dessert coupes; garnish with melon balls and fresh mint leaves.