Recipe Categories

Champagne Soup

  • 2 cups orange juice
  • 2 cups finely chopped cantaloupe melon
  • 2 cups finely chopped crenshaw melon
  • 1/3 cup lime juice
  • 1/3 cup honey
  • 2 tablespoons chopped fresh mint plus mint sprigs
  • 2 cups champagne

Purée orange juice, cantaloupe, crenshaw, and lime juice in a blender. Add honey and mint and thoroughly mix. Add champagne and refrigerate in a covered nonmetal container overnight. Garnish each serving with a mint leave. Great summer treat.

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