Total Time
25mins
Prep 25 mins
Cook 0 mins

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.

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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