Better Homes & Gardens - Best of Summer Recipes - - Garden Mixology -

prep 25 min­utes chill 1 hour

1 medium hon­ey­dew melon, peeled,

seeded, and cut into chunks 1/2 cup fresh basil leaves

Ice cubes 1 750- ml bot­tle Pros­ecco or other sparkling wine, chilled Thin slices hon­ey­dew melon and/or fresh basil leaves (op­tional)

1. In a food pro­ces­sor com­bine half of the melon and the 1/2 cup basil. Cover; pulse un­til smooth. Set a large sieve over a large bowl. Pour pureed melon mix­ture into sieve. Add re­main­ing melon to food pro­ces­sor; pulse un­til smooth. Pour into the sieve. Cover; chill about 1 hour to al­low melon mix­ture to drain.

2. Us­ing the back of a large spoon, press melon pulp through sieve, drain­ing ad­di­tional liq­uid (you should have about 31/2 cups liq­uid). Dis­card solids.

3. For each drink, fill a cock­tail shaker three-fourths full with ice. Add 1/3 cup melon liq­uid. Cover; shake un­til shaker be­comes frosty. Strain into a chilled glass. Slowly pour in 1/3 cup Pros­ecco; stir gen­tly. If de­sired, add a melon slice and/or ad­di­tional basil. Makes 6 drinks.

per drink 150 cal, 0 g fat, 0 mg chol, 0 mg sodium, 18 g carb, 1 g fiber, 14 g sug­ars, 1 g pro.

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