Melon And Lemon Verbena With Prosecco

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  • 3/4 cup sugar
  • 1/4 cup lemon verbena leaves
  • 1 small ripe cantaloupe
  • Prosecco or other sparkling wine, chilled


  1. Bring sugar, lemon verbena, and 1½ cups water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids.
  2. Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours.
  3. To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco.


Melon mixture can be made 1 day ahead. Keep chilled.