While searching for one random Tuesday experiment, I stumbled upon the lovely Laylita’s recipe website, chalk full of food, science, and art. Here at Science in the Kitchen, we attempt to create dishes in a type of hybrid sandwich geometry fashion. A methodical chaos of careful measurement followed by a “we can take ’em” attitude. With Laylita, what you see, in her beautifully photographed photos, is exactly what you get when you prepare any of her masterful recipes. It is hard to deny her praise.
Without further adieu, I would like to share with you one of my new favorite drinks, the Honeydew Melon Bellini. The recipe can be found here on Laylita’s site or you can just follow the recipe (and SitK tips) below.
Ingredients:
5 cups of diced honeydew melon, about ½ of a large melon
2 tbs lime juice
Sugar to taste based on the sweetness of the melon
1 bottle of chilled prosecco, champagne, cava or other sparkling wine
(SitK Tip: Sweeter wine is key and should be used even if you are a dry fan! Besides, it’s fine to indulge in the Coca Cola culture every once and awhile)
Preparation:
- Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.
- Strain the puree, chill for at least 30 minutes or until ready to use. * **
- Pour the honeydew melon puree into champagne flutes, no more than half full.
- Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
- Stir lightly and serve immediately.
*(Note: We just threw the whole tamale, blender and all, into the fridge and drained the puree when we were ready to drink)
**(SitK Tip: Save the puree in ice cube trays or popsicle trays for a delicious lunch treat!)