Chilled Charentais Melon Soup with Fruit Salsa
By Melissa's Corporate Chefs


1 bottle Champagne
2 Vanilla Beans split
2 Canela (Cinnamon Sticks)
1 cup Honey
2 teaspoons Lavender
2 medium Charentais Melons* peeled and seeded
2 tablespoons Low Fat Plain Yogurt
2 South African Baby Pineapples peeled and small dice
1 Strawberry Papayas, peeled, seeded and small diced
1 Sprite Melons, peeled, seeded and small diced *(Can also be substituted with our Organic Orange Flesh Honeydew Melon, Organic Cantaloupe, and Tuscan Cantaloupe Melon)


In a medium sauce pan place the first 5 ingredients, bring to a boil and reduce to a simmer for 15 minutes.

Strain through a strainer and chill in an ice bath. Reserve.

In a bar blender, place peeled charentais melons, 1/2 cup champagne syrup and yogurt, blend until smooth.

Strain through a fine mesh china strainer. Place in refrigerator before serving.

Mix pineapple, papaya and sprite melon together, add 1/2 cup of champagne syrup and let marinate for 15-20 minutes.

To Serve

In a champagne glass pour charentais melon soup leaving about 1/2 inch from the top of the glass, next add 1 tablespoon of pineapple salsa.

To Garnish

Add toasted coconut and lavender top, served chilled.