Ingredients Jump to Instructions ↓

  1. 1/2 cup brut Champagne (such as Domaine St. Michelle)

  2. 1/4 cup sugar

  3. 1/2 cup (packed) fresh mint leaves

  4. 2 pounds honeydew melon, peeled, seeded, coarsely chopped (about 4 cups) Melon-Champagne Sorbet

  5. 10 large strawberries, diced

  6. 1 kiwi, peeled, diced

  7. 1 cup diced seeded peeled cantaloupe

  8. 1 cup diced seeded peeled honeydew melon

  9. 1/2 mango, peeled, pitted, diced Fresh mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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