Every other weekend we have brunch with our friends David & Abigail Adams-Martin {we take turns hosting}. This weekend is our turn to host which has me going through my breakfast/brunch recipes. I love brunch, it's my very favorite meal {the combo of sweet & savory with a cocktail at 10:30am is the perfect way to start the weekend}. We usually have one of our three standby brunch drinks on hand {Mimosa, Peach Bellini, Bloody Mary} but I found this recipe for a new spin on a classic and the color {light green} seems perfect for the month of March. Enjoy!
Honeydew Mellon Bellini
Ingredients:
5 cups of diced honeydew melon {about ½ of a large melon}
2 tbs lime juice
Sugar to taste based on the sweetness of the melon
1 bottle of chilled prosecco, champagne, cava or other sparkling wine
5 cups of diced honeydew melon {about ½ of a large melon}
2 tbs lime juice
Sugar to taste based on the sweetness of the melon
1 bottle of chilled prosecco, champagne, cava or other sparkling wine
Directions:
1. Combine the diced honeydew melon with the lime juice and sugar in a blender & blend until you have a smooth puree.
1. Combine the diced honeydew melon with the lime juice and sugar in a blender & blend until you have a smooth puree.
2. Strain the puree, chill for at least 30 minutes or until ready to use.
3. Pour the honeydew melon puree into champagne flutes, no more than half full.
4. Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
5. Stir lightly and serve immediately.
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