Other melon options for this salad might be Ambrosia or Sharlyn melons, both enhanced by the Elysium dessert wine.
- 1 large crenshaw melon
- 1 cup Elysium orange muscat dessert wine
- 8 raspberries
- 8 mint leaves
- Peel and cube melon. Pur8Ee in food processor until very smooth. Add wine, and chill.
- To serve, pour soup into individual bowls or cups, and garnish with raspberry and mint leaf.
You can follow the rule of thumb about using wines in recipes and try pairing this soup with a glass of Elysium Orange Muscat, or try one by Bonny Doon—the Ca’ del Solo Moscato is a particularly excellent Muscat.
- Serving Size: SERVES 8
- Calories: 110
- Carbohydrate Content: 18 g
- Protein Content: 2 g
- Sodium Content: 20 mg
- Sugar Content: 2 g