Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
9 Hours 25 Mins
Meet the simple summer dessert you've been waiting for—just poach fresh cataloupe and honeydew in our dry white wine syrup (wine, sugar, thyme, and lemon zest). Serve the tart, herby results with a scoop of your favorite sorbet and a sprinkling of fresh basil.
2 cups dry white wine
¼ cup granulated sugar
1 teaspoon lemon zest (from 1 lemon)
2 thyme sprigs
½ small (4 lb.) firm-ripe cantaloupe, seeded
½ small (4 lb.) firm-ripe honeydew melon, seeded
1 tablespoon chopped fresh basil
Lemon sorbet or sherbet
How to Make It
Place wine, sugar, lemon zest, and thyme in a large saucepan. Bring to a boil over medium-high; boil, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat; set aside at room temperature to cool completely, about 30 minutes. Cover and chill 8 hours or overnight.
Scoop 20 balls out of each of the cantaloupe and honeydew halves using a melon baller. (Discard remaining fruit, or reserve for another use.) Pour chilled wine mixture through a fine wire-mesh strainer into a medium saucepan. Bring to a boil over high; reduce heat to medium, and simmer until reduced by half, about 5 minutes. Add melon balls to saucepan, and remove from heat; set aside at room temperature to cool completely, about 30 minutes.
Stir basil into cooled melon mixture. Divide melon balls and sauce evenly among 4 serving bowls. Top each bowl with a scoop of lemon sorbet, and serve immediately.