Champagne Melon Soup With Raspberry Ice Balls Food

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FLEUR DE SEL MELON SOUP WITH CHAMOMILE SORBET



Fleur de Sel Melon Soup with Chamomile Sorbet image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

3 ripe cantaloupes
1 1/2 cups water
1/4 cup sugar
2 teaspoons grated ginger
1/2 cup honey
1 lime, zested
1/4 cup white wine
1 tablespoon lime juice
20 fresh raspberries
1 tablespoon fleur de sel
Mint leaves
2 cups water
1/2 cup sugar
1/3 cup glucose
5 chamomile tea bags

Steps:

  • To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.
  • To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours.
  • To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer.
  • To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS



Champagne Melon Soup With Raspberry Ice Balls image

Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep red-purple of the wine, and port overwhelms the taste of the fruit. In this recipe, the raspberry ice cubes add color and another flavor dimension to the soup, which is quite intense: they make it taste like a kir royale. I keep raspberry cubes in the freezer for more than just this soup. You can also drop them into a glass of Champagne or a martini.

Provided by Michel Richard

Categories     soups and stews, appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 cups raspberries
Sugar
1 ripe honeydew melon
2 ripe cantaloupes
2 tablespoons fresh lemon juice, or to taste
12 large mint leaves
1 1/2 cups Champagne

Steps:

  • In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
  • Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
  • Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
  • In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
  • To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 9 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 94 milligrams, Sugar 54 grams

CHAMPAGNE INFUSED STRAWBERRY SOUP



Champagne Infused Strawberry Soup image

Make and share this Champagne Infused Strawberry Soup recipe from Food.com.

Provided by Jessica K

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups water
9 cups strawberries (frozen can be used)
1 cup sugar
1 lemon, juice of
1/2 cup champagne (or sparkling wine)
6 mint leaves, plus more, for garnish
lime sorbet (yogurt or vanilla ice cream may be substituted) (optional)

Steps:

  • In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
  • Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
  • Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
  • Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.

WATERMELON CHAMPAGNE PUNCH



Watermelon Champagne Punch image

Delicious, refreshing punch that is perfect for showers, graduation parties, etc. Cook time is freeze time

Provided by Hey Jude

Categories     Punch Beverage

Time 8h30m

Yield 40 1/2 cup servings

Number Of Ingredients 7

1 orange, halved and thinly sliced
1 (48 ounce) bottle cranberry juice or 1 (48 ounce) bottle cranberry-raspberry juice
1/2 small seedless watermelon
1/4 cup confectioners' sugar, more to taste
1/2 lime, juice of
1/2 lime, thinly sliced
4 (750 ml) bottles dry champagne or 4 (750 ml) bottles sparkling wine

Steps:

  • For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
  • Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
  • Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
  • Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
  • Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.

Nutrition Facts : Calories 101.8, Fat 0.1, Sodium 5, Carbohydrate 12.2, Fiber 0.3, Sugar 9.4, Protein 0.4

RASPBERRY-CHAMPAGNE SORBET



Raspberry-Champagne Sorbet image

Make and share this Raspberry-Champagne Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Raspberries

Time 50m

Yield 2 cups

Number Of Ingredients 4

1 1/4 cups champagne or 1 1/4 cups sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries (fresh or frozen)

Steps:

  • Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.
  • Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.
  • Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula; discard the seeds.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 379.5, Fat 0.8, Sodium 9.2, Carbohydrate 68.5, Fiber 8, Sugar 56.8, Protein 1.6

MELON BALLS WITH RUM AND LIME



Melon Balls With Rum and Lime image

Make and share this Melon Balls With Rum and Lime recipe from Food.com.

Provided by DJM70

Categories     Melons

Time 10m

Yield 2 quarts

Number Of Ingredients 7

2/3 cup granulated sugar
1/3 cup water
1 teaspoon lime zest
6 tablespoons fresh lime juice
1/2 cup light rum
2 quarts of assorted melon balls
fresh mint leaves (to garnish)

Steps:

  • In a small saucepan, mix the sugar and water.
  • Bring to a boil, reduce the heat and simmer for 5 minutes.
  • Add the grated lime peel and cool the mixture.
  • Add the rum and lime juice.
  • Pour syrup over the melon balls.
  • Chill covered, for 3 to 5 hours.

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