3 cantaloupes, cleaned and cubed
1/2 cup loosely packed fresh mint leaves, rinsed, save some mint sprigs for garnish
6 tablespoons fresh lime juice
4 tablespoons honey
2 bottles champagne
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This is fantastic, cool, and refreshing at
a brunch.
Combine the cantaloupe and mint in a food processor
or blender, in batches if necessary. Pour puree through a strainer into a large
bowl to remove cantaloupe pulp. Use the back of a wooden spoon to push the puree through the strainer if mixture is too thick. Stir in the lime juice and honey.
Refrigerate for 30 minutes. When ready to serve, stir in champagne and divide cantaloupe fizz among champagne
glasses. Garnish with mint sprigs.
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