Cantaloupe-Basil Float

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Cantaloupe-Basil Float Recipe

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)


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1 1/2 cups chopped peeled cantaloupe
1 1/2 cups Riesling or other sweet white wine, divided
3/4 cup chilled club soda
9 large basil leaves, torn
3 cups lemon sorbet
Basil sprigs (optional)


Total: 1 Hour, 10 Minutes

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.

Created date

June 2016

Nutritional Information

Calories 243
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 45 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 18 mg
Calcium 11 mg
Est. Added Sugars 17
Sugars 21