Melon Berry Cup
For a nonalcoholic version, substitute white cranberry juice for the wine and reduce sugar to 2 tbsp (25 mL).
Servings: 8
Ingredients:
Melon Berry Cup
Photography by Yvonne Duivenvoorden
| 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% |
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1 cup (250 mL) dry white wine (such as Riesling)
1/4 cup (50 mL) granulated sugar
1 strip (3- x 1-inch/8 x 2.5 cm) lemon rind
Half cantaloupe melon (about 2 lb/1 kg for half)
Half honeydew melon (about 2 lb/1 kg for half)
2 cups (500 mL) strawberries, halved
1 cup (250 mL) 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.)
Source
Canadian Living Magazine: June 2007
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