The steeping liquid needs to chill for at least 4 hours, so plan accordingly.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon roughly chopped basil (about 6 large leaves)
1 1/2 tablespoons coarsely chopped fresh mint (about 12 large leaves), plus whole sprigs for garnish
1 cup Sauternes or other dessert wine
1/2 cup Cabernet Sauvignon or other red wine
4 tablespoons sugar
1 vanilla bean, split lengthwise
1/2 Charentais or other melon such as cantaloupe, honeydew, or Crenshaw, scooped into 12 balls
8 ounces strawberries, stems removed and quartered
1/4 cup blackberries
6 ounces raspberries (1/2-pint container)
1/2 cup chilled rosé champagne
Fresh currants, for garnish (optional)
Preparation
Step 1
Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.
Step 2
To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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