Cheers! Melon Bubbly for the Holidays

Posted by Brenda Hill | Cocktails, Drinks Alcoholic Recipes, Wine |

I used a ripe cantalope, but you could try watermelon or honeydew for this simple melon-champagne sip. Sparkling wine, Prosecca and Asti Spumonti work better than dry champane, if you prefer a touch of sweetness.

Ingredients

Purried ripe catalope
Sparkling wine.

Method

Pour about half a glass of catalope purée in a champagne flute.
Top with half a glass of bubbly.
Optional garnish- -frozen blueberries.
I substituted frozen cranberries with festive results.

This makes a unique, colorful and tasty brunch drink when serving sweet or savory dishes.

Cheers!

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.