Prosecco-Spiked Melon With Basil 4.000

Deb Lindsey for The Washington Post

Nourish Aug 18, 2016

Sparkling wine is the key ingredient in this easy, elegant, four-ingredient dessert.

If you can't find superfine sugar, give your granulated sugar a good turn in the food processor; you want the sugar to dissolve quickly in the liquid.

Make Ahead: The melon balls need to macerate in the refrigerator, covered, for at least 2 hours and up to 8 hours.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 cup prosecco (not extra-dry)
  • 3 tablespoons superfine sugar (may substitute granulated sugar; see headnote)
  • 4 cups (1 pound 7 ounces) honeydew melon balls, from one 4-to-4 1/2-pound melon
  • 1/4 cup packed fresh basil leaves, for garnish


Pour the prosecco into a large bowl. Add the sugar and stir gently until it is dissolved. Add the melon balls and stir to coat evenly. Cover tightly and refrigerate for at least 2 hours and up to 8 hours.

Just before serving, stack the basil leaves, roll them tightly and cut them crosswise into thin ribbons (chiffonade).

To serve, divide the melon balls and their liquid among 4 cocktail (martini) or dessert glasses; garnish each with about 1 tablespoon of the basil ribbons.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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