| Strawberry & Mint Champagne
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|
Melon, Ginger & Borage Cup
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| 1¼ pounds strawberries |
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½ large honeydew melon |
| 6-8 fresh mint leaves |
4 cups ginger ale |
| 1 bottle Champagne or sparkling white wine |
1 teaspoon powdered ginger |
| Fresh mint sprigs, to decorate |
Borage sprigs with flowers, to decorate |
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Purée the strawberries and fresh mint leaves in a food processor.
Strain the strawberry and mint leave mixture in a fine sieve into a large bowl. Half-fill a glass with the mixture and top up with Champagne or sparkling wine. Decorate with a sprig of fresh mint. |
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Discard the seeds from the half melon and scoop the flesh into a food processor. Blend the melon to a purée.
Pour the purée into a large jug and top up with ginger ale. Add powdered ginger to taste. Pour into glasses and decorate with borage. |
This recipe is from Barbecue |
