Ingredients
- 2 cups light red wine, preferably Pinot Noir
- 3 tablespoons sugar
- 1 cantaloupe, halved and seeds removed
- 1/2 lemon
- 1 tablespoon chopped basil leaves
Directions
Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.
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By purplehaze_nyc
on September 08, 2012
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Awesome recipe! I supplemented splenda instead of simple sugar syrup, followed rest of the recipe to the T and it was a big hit with my sister and bil visiting NYC over the weekend.. Very refreshing, very summery... healthiest dessert ever!
By earglasses
Glendale, Arizona
on July 09, 2010
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I used a very good but inexpensive Pinot (Barefoot brand to make this recipe and found it to be quite unpalatable. Even adding mulling spices only took a bit of the edge off the unpleasant flavor notes. I suspect that the recipe could be make quite appealing if one were to use a white dessert wine -- muscato, reisling, or even a marsala -- instead of a red. Will add another report if it proves to be so.
Why would I bother? Because I also prepared a cantelope ice to go with this dish. The ice was terrific, but needed an accent like a sauce to make it sing.
So far, no opera has been performed. Sorry, Giada. You are beautiful except when you grimace instead of smiling...
By summerestarkey_...
Jacksonville, AR
on July 17, 2009
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I'm not really a wine drinker, but I thought I'd give this a try. It tasted ok. Not a favorite, but it was drinkable. Also, it was pretty simple to make.
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