Or this cantaloupe from Shady Brook FarmAnd have a vision of a refreshing fruit salad with a sprig or two of fresh mint, and a sprinkling of feta....while dining al fresco.
Not me. It has been a long summer. My boys are restless. They have turned our home into a giant wrestling ring with enough drama to make the WWE take notice.
My train of thought is considerably different during the final phase of summer break.
My melon vision involves a blender and a chilled bottle of Prosecco;
And basil from Blooming Glen Farm.
Which I steeped in hot sugar syrup......then chilled.
I tossed the watermelon, cantaloupe, and a good squeeze of lemon juice in a blender, along with the chilled basil syrup. In a few minutes it was a delicious smoothie worthy of my children's approval and one adult guest who wanted a virgin drink.
I filled champagne glasses half way up with the puree, then topped it off with the Prosecco.
Mixed Melon Bellini With Basil Syrup
Print This Recipe!
½ cup sugar
½ cup water
½ cup basil leaves
1 ½ cups watermelon
1 ½ cups cantaloupe
a squeeze of lemon juice (about 2 teaspoons)
1 bottle chilled Prosecco
- Place sugar and water in a small saucepan.Stir. Cook over medium heat until sugar is dissolved.Reduce heat to simmer.
- Add basil leaves. Cover.Simmer for 10 minutes.Remove from heat and let steep for 30 minutes.
- Strain basil leaves and chill syrup.
- Place watermelon, cantaloupe, lemon juice, and basil syrup in a blender. Puree until smooth.
- Place melon puree in champagne or wine glasses filling a quarter to one half of each glass, depending on the sweetness of the drink you want to achieve.
- Top it off with Prosecco.
Makes 6-8 drinks, depending on the size of the glasses and the amount of puree used.