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Recipes
July 2016

Melon and Lemon Verbena with Prosecco

By Skye GyngellPhotography by Alex Lau
Image may contain Drink Cocktail Alcohol Beverage Glass Beer and Juice
Melon and Lemon Verbena with ProseccoAlex Lau

Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.

Recipe information

  • Yield

    8 Servings

Ingredients

¾

cup sugar

¼

cup lemon verbena leaves

1

small ripe cantaloupe

Prosecco or other sparkling wine (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Bring sugar, lemon verbena, and 1½ cups water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids.

    Step 2

    Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours.

    Step 3

    To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco.

    Step 4

    Do Ahead: Melon mixture can be made 1 day ahead. Keep chilled.

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