Cantaloupe Mango Passion Fruit Fizz Recipe
Ingredients
| Cantaloupe | 1 Large | |
| 1 medium-size (about 3/4 lb.) ripe mango | ||
| 5 to 6 ripe passion fruit (shells look shriveled) or 1 can (4 1/2 oz.) passion fruit pulp | ||
| Juice concentrate | 1 Can (10oz), frozen | |
| 1 bottle (750 ml.) chilled | ||
| Gewiirztraminer and 1 bottle (about 1 qt.) chilled ginger ale (or omit wine and use 2 bottles ginger ale) | ||
| Mint sprigs | ||
Directions
Cut cantaloupe in half.
Scoop out and discard seeds; cut off and discard rind.
Cut melon into chunks and set aside.
Peel, pit, and cut mango into chunks; set aside.
Cut passion fruit in half.
Scoop out pulp and seeds with a spoon.
To get rid of seeds, pour pulp (fresh or canned) into a fine strainer and rub through strainer into a bowl; discard seeds.
In a blender or food processor, combine passion fruit pulp, mango, and cantaloupe with tangerine concentrate; whirl until smoothly pureed.
Pour puree into a 4- to 5-quart pitcher.
Gently stir in wine and ginger ale.
Pour into tall, slender glasses or wine flutes; garnish each with a sprig of mint.
Scoop out and discard seeds; cut off and discard rind.
Cut melon into chunks and set aside.
Peel, pit, and cut mango into chunks; set aside.
Cut passion fruit in half.
Scoop out pulp and seeds with a spoon.
To get rid of seeds, pour pulp (fresh or canned) into a fine strainer and rub through strainer into a bowl; discard seeds.
In a blender or food processor, combine passion fruit pulp, mango, and cantaloupe with tangerine concentrate; whirl until smoothly pureed.
Pour puree into a 4- to 5-quart pitcher.
Gently stir in wine and ginger ale.
Pour into tall, slender glasses or wine flutes; garnish each with a sprig of mint.
Chef
