Happy 4th of July!
I originally saw this honeydew melon drink recipe in a Bon Appétit magazine, it was a while ago and I always thought that it would be such a great drink to make, however the other day when I finally decided to make it I couldn’t find the issue that had the recipe, I did a search on Epicurious.com and nothing, maybe I have the exact name wrong, but I did remember that the recipe included puree from fresh honeydew melon and prosecco -or sparkling wine of some sorts. I love the traditional bellini and have some good memories of after work happy hours drinking bellinis, I am waiting for the local peaches to make their debut to make them, but this honeydew bellini is a great variation, though I’m sure the purist will say a bellini can only be made with peaches. I made this drink for a brunch party and it was a great success, it was refreshing, fruity and bubbly, a great combination. For a non-alcoholic version you can replace the prosecco with sparkling cider or other sparkling fruit juice. The only advice I have is to pour the pour the prosecco over the honeydew melon puree very carefully and slowly, it tends to get foamy and spill over a lot more than any other combination of fruit puree and sparkling wine – maybe a molecular gastronomist can explain this? Speaking of molecular gastronomy, is it possible to make those little caviar thingies with champagne? Now that would be awesome!
5 cups of diced honeydew melon, about ½ of a large melon
2 tbs lime juice
Sugar to taste based on the sweetness of the melon
1 bottle of chilled prosecco, champagne, cava or other sparkling wine
- Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.
- Strain the puree, chill for at least 30 minutes or until ready to use.
- Pour the honeydew melon puree into champagne flutes, no more than half full.
- Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
- Stir lightly and serve immediately.