Rating: 4 stars
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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.

Maureen Callahan
Recipe by Cooking Light August 2016

Gallery

Illustration: Holly Exley

Recipe Summary

total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1 float)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cantaloupe on a plate; freeze 1 hour or until firm.

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  • 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.

Nutrition Facts

243 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 45g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 18mg; calcium 11mg; added sugar 17; sugars 21.
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