B
ButterSticks
Guest
3 cups cantaloupe, peeled, seeded, and coarsely chopped.
3 cups honeydew melon, peeled, seeded, and coarsely chopped.
2 cups fresh orange juice (squeeze it your own self or buy the fresh, not-from-concentrate stuff)
1/3 cup fresh lime juice (bottled will do, but fresh tastes better)
3 tablespoons h oney (or to taset, depends on sweetness of the melons)
2 cups brut Champagne or dry white wine
fresh mint leaves for garnish (optional but pretty)
Finely chop half the cantaloupe and honeydew & set aside. Puree remaining melong in blender with orange juice, lime juice, and honey. Do this in several batches and then combine in a large bowl.
Add chamagne or wine and the reserved melon. Cover and chill in fridge several hours.
Garnish with fresh mint leaves & serve.
Makes 6 - 8 bowls, depends on bowl size and melon size.
3 cups honeydew melon, peeled, seeded, and coarsely chopped.
2 cups fresh orange juice (squeeze it your own self or buy the fresh, not-from-concentrate stuff)
1/3 cup fresh lime juice (bottled will do, but fresh tastes better)
3 tablespoons h oney (or to taset, depends on sweetness of the melons)
2 cups brut Champagne or dry white wine
fresh mint leaves for garnish (optional but pretty)
Finely chop half the cantaloupe and honeydew & set aside. Puree remaining melong in blender with orange juice, lime juice, and honey. Do this in several batches and then combine in a large bowl.
Add chamagne or wine and the reserved melon. Cover and chill in fridge several hours.
Garnish with fresh mint leaves & serve.
Makes 6 - 8 bowls, depends on bowl size and melon size.