Champagne Blushed Melon Soup Recipes

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes.
• Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined.
• When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne.

STRAWBERRY CHAMPAGNE SOUP

Steps:

• Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

WATERMELON NECTAR RECIPE

Steps:

• Puree half of the watermelon with 1 cup of the water. Pour into a pitcher. Add the rest of the fruit, water, sugar, and lime juice to the blender and puree. Add this to the juice in the pitcher. Pour over shaved ice and garnish each glass with a lime wedge. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 1 Fruit. Nutrition Facts: Calories 53; Calories from Fat; 4 Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 2mg; Carbohydrate 13g; Dietary Fiber 1g; Sugars 12g; Protein 1g.

CHAMPAGNE BLUSHED MELON SOUP RECIPE

Steps:

• Finely chop 1 1/2 cups each of the honeydew and cantaloupe. Set aside. Place the remaining coarsely chopped melons in a blender or processor with the orange juice, lime juice and honey. Puree or process until smooth. A few seconds should do it. Pour into a large bowl. Stir in the champagne and the reserved, finely chopped melons. Cover and refrigerate until ready to serve. Pour into chilled bowls and garnish with a dollop of whipped cream and a sprig of mint. This recipe yields ?? servings.