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.
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)
Est. added sugars 17
How to Make It
Place cantaloupe on a plate; freeze 1 hour or until firm.
Place frozen cantaloupe, 3/4 cup wine, club soda, and torn basil in a blender; blend until almost smooth.
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.