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Cantaloupe-Basil Float

Illustration: Holly Exley

Total time 1 hr, 10 mins
Yield

Serves 6 (serving size: 1 float)

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.  

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.