August 01, 2013


  1. PureƩ the cantaloupe, and mix in 1 tablespoon of sugar. Pour into an ice cube tray and freeze.
  2. Repeat step one with the watermelon and honeydew, keeping each fruit separate.
  3. Put one cantaloupe ice cube, one watermelon ice cube, and one honeydew ice cube in a champagne glass.
  4. Pour Prosecco over the cubes. Garnish with a sprig of mint.

Recipe by Cheryl Tacka, Chef at Slate Bistro.

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  • 2 cups cantaloupe, cubed
  • 2 cups watermelon, cubed
  • 2 cups honeydew, cubed
  • 3 tablespoons sugar
  • 1 bottle Prosecco
  • Mint sprigs, for garnish
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