Melon Berry Cup
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For a nonalcoholic version, substitute white cranberry juice for the wine and reduce sugar to 2 tbsp (25 mL).
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 106 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 19 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 23% |
| vit C | 112% |
| folate | 13% |
Ingredients
-
1 cup dry white wine, such as riesling
1/4 cup granulated sugar
1 strip (3x1 inch/8x2.5 cm) lemon rind
1/2 cantaloupe
1/2 honeydew melon
2 cups strawberries, halved
1 cup blueberries
Preparation:
In small saucepan, bring wine, sugar and lemon rind to boil; reduce heat and simmer until reduced to 1/2 cup (125 mL), about 8 minutes. Let cool to room temperature. Discard lemon rind.
Meanwhile, with melon baller, scoop balls from cantaloupe and honeydew melons into large bowl to make 3 cups (750 mL) each. Add strawberries and blueberries; pour wine mixture over top. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, with melon baller, scoop balls from cantaloupe and honeydew melons into large bowl to make 3 cups (750 mL) each. Add strawberries and blueberries; pour wine mixture over top. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Tags:
Dessert; White wine; Strawberries; Sugar; Simmer; Make-Ahead; Melon; Blueberries;
Source:
Canadian Living Magazine: June 2007
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