The perfect dessert to cool off the summer heat plus some Champagne is left for a toast.
- 1/2 cup brut Champagne (such as Domaine St. Michelle)
- 1/4 cup sugar
- 1/2 cup (packed) fresh mint leaves
2 pounds honeydew melon, peeled, seeded, coarsely chopped (about 4 cups)
10 large strawberries, diced
- 1 kiwi, peeled, diced
- 1 cup diced seeded peeled cantaloupe
- 1 cup diced seeded peeled honeydew melon
- 1/2 mango, peeled, pitted, diced
- Fresh mint sprigs, for garnish
Bring the Champagne and sugar to a boil in a heavy small saucepan, stirring to dissolve the sugar. Stir in the mint leaves. Cover and let stand 30 minutes. Strain, pushing on the solids to release as much syrup as possible. Discard the leaves. Cool the mint syrup.
Meanwhile, puree 2 pounds honeydew in blender until completely smooth. Stir in the mint syrup. Cover and chill.
DO-AHEAD TIP: Soup can be made 8 hours ahead. Keep refrigerated.
Divide the soup among 8 large shallow bowls. Arrange 3 small scoops of Melon-Champagne Sorbet in center of each bowl. Sprinkle diced fruit around the sorbet. Garnish with mint sprigs and serve immediately.
Recipe created exclusively for Cooking.com by Lane Crowther.
Recipe reprinted by permission of Publisher. All rights reserved.
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