Cantaloupe mimosa

This cantaloupe mimosa combines the sweet, summery essence of cantaloupe with the crisp effervescent notes of brut rose for a deliciously vibrant and slightly unexpected twist on a beloved brunch beverage. Garnished with piece of prosciutto cantaloupe, it’s a snack and drink all in one!

Ingredients for a cantaloupe mimosa

Ripe cantaloupe

Brut rose

Prosciutto slices, for garnish

This cantaloupe mimosa is such a unique flavor combination. The blend of sweet cantaloupe and dry rose create such a harmonious and refreshing taste that’s both sophisticated and delightful. I seriously just love this drink. Mimosa’s and me have not been having good times together for the past few years. I basically stopped drinking them but was so intrigued to try this one and boy oh boy is it delicious.

Paired with prosciutto wrapped cantaloupe for a sweet and salty bite, this mimosa is a perfect summer drink.

Recipe

Cantaloupe mimosa

(serves 4)

1 ripe cantaloupe

1 bottle brut rose, chilled

2 thinly sliced pieces prosciutto cut in half lengthwise

Start by cutting the cantaloupe in half. Remove the seeds. I use half of the cantaloupe for the puree and the other half to cut into chunks and wrap with prosciutto. Remove the flesh from half of the cantaloupe and place in a blender. Blend until smooth. For a finer texture, you can strain the puree through a fine mesh sieve of cheesecloth. but this step is optional.

Quarter the other half of the cantaloupe, remove the flesh, and cut into bite size chunks. Wrap a piece of the prosciutto around the cantaloupe and secure with a toothpick.

To assemble the mimosa-

Fill each champagne flute about 2/3 full with the cantaloupe puree. Slowly top off with brut rose. Give a gentle stir if needed to combine the flavors. Garnish with prosciutto wrapped cantaloupe.

To health, wealth, and happiness! Cheers!