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1/2 cup sugar
3 oz. champagne
1/2 gal. seasonal fruit juice
1/2 cup honeydew flesh, diced
1/2 cup cantaloupe flesh, diced
1/4 cup watermelon flesh, small parisienne
1/4 cup seedless grapes, cut into quarters
1 plum, pitted, thinly sliced
4 oz. vodka
2 oz. tequila
4 oz. orange juice
cinnamon, to taste
nutmeg, to taste
6 honeydew rings, thinly sliced
Combine sugar and champagne in saucepan; stir to dissolve. Add fruit juice; heat to boiling. Reduce heat; simmer for 15 minutes. Strain through cheesecloth; refrigerate until chilled. Place honeydew, cantaloupe, watermelon, grapes and plums in bowl. Combine vodka, tequila, orange juice, cinnamon and nutmeg; pour over fruits. Marinate 15 minutes.
TO SERVE
Place marinated fruit in chilled soup cup; place honeydew ring over fruit. Ladle chilled fruit broth into cup. Suggested accompaniments include quick breads such as coconut-banana bread.
NOTES
Season: Summer
Food Cost: Low to moderate
3 oz. champagne
1/2 gal. seasonal fruit juice
1/2 cup honeydew flesh, diced
1/2 cup cantaloupe flesh, diced
1/4 cup watermelon flesh, small parisienne
1/4 cup seedless grapes, cut into quarters
1 plum, pitted, thinly sliced
4 oz. vodka
2 oz. tequila
4 oz. orange juice
cinnamon, to taste
nutmeg, to taste
6 honeydew rings, thinly sliced
Combine sugar and champagne in saucepan; stir to dissolve. Add fruit juice; heat to boiling. Reduce heat; simmer for 15 minutes. Strain through cheesecloth; refrigerate until chilled. Place honeydew, cantaloupe, watermelon, grapes and plums in bowl. Combine vodka, tequila, orange juice, cinnamon and nutmeg; pour over fruits. Marinate 15 minutes.
TO SERVE
Place marinated fruit in chilled soup cup; place honeydew ring over fruit. Ladle chilled fruit broth into cup. Suggested accompaniments include quick breads such as coconut-banana bread.
NOTES
Season: Summer
Food Cost: Low to moderate
