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Cold Mint Soup with Melon-Champagne Sorbet

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Active Time:  46 Minutes

  Serves 6
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)

Melon-Champagne Sorbet

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 Champagne and sugar to boil in heavy small saucepan, stirring to dissolve sugar. Stir in mint leaves. Cover and let stand 30 minutes. Strain, pushing on solids to release as much syrup as possible. Discard leaves. Cool mint syrup.

Meanwhile, puree 2 pounds honeydew in blender until completely smooth. Stir in mint syrup. Cover and chill.

DO-AHEAD TIP: Soup can be made 8 hours ahead. Keep refrigerated.

Divide soup among 8 large shallow bowls. Arrange 3 small scoops of Melon-Champagne Sorbet in center of each bowl. Sprinkle diced fruit around sorbet. Garnish with mint sprigs and serve immediately.

Recipe created exclusively for by Lane Crowther.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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