“This can be either a cooling starter or a light dessert. Three melons combine for this soup that is enhanced with mint and given a taste awakener with sparkling Asti Spumanti wine. Originally from a July 1983 Bon Apetit article that featured the soups of summer.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
  2. Mix in honey, sugar and mint.
  3. Pour puree into a nonmetal container.
  4. Add wine and watermelon and mix well.
  5. Cover and refrigerate several hours or overnight.
  6. Garnish each serving with a mint sprig.

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