Illustration: Holly Exley
This grown-up float gets classy with sweet wine and a hit of fresh basil (you can substitute sparkling grape juice or cider). Blending the frozen cantaloupe makes the drink wonderfully frothy and refreshing. Freeze the fruit ahead; then blend and assemble just before serving.
Serves 6 (serving size: 1 float)
1. Place cantaloupe on a plate; freeze 1 hour or until firm.
2. Place frozen cantaloupe, 3/4 cup wine, club soda, and torn basil in a blender; blend until almost smooth.
3. Scoop 1/2 cup sorbet into each of 6 highball glasses. Pour cantaloupe mixture evenly over sorbet. Top each glass with 2 tablespoons remaining wine. Garnish with basil sprigs, if desired. Serve immediately.