Champagne Melon Soup With Raspberry Ice Balls Food

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS

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.

RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET

Steps:

• To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
• Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

STRAWBERRY SOUP WITH MELON BALLS

Steps:

• Puree strawberries with sugar in a food processor or blender and pass through a sieve.
• In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
• Ladle out soup and float melon balls over the top.

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes.
• Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined.
• When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne.

COLD MELON SOUP

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

STRAWBERRY CHAMPAGNE SOUP

Steps:

• Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

WATERMELON CHAMPAGNE PUNCH

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.

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.