Updated: Sep 22, 2020
1 whole cantaloupe melon
1 whole honeydew melon
1/2 c. watermelon chunks, without seeds
12 ounces plain yogurt
4 tsp. Coco Lopez cream of coconut* (or to taste)
4 tsp. white wine (or to taste)
4 tsp. Midori melon liqueur (or to taste)
Salt to taste
Juice of ½ lemon
Balsamic Vinegar of Modena PGI
4 whole strawberries
1. Cut the cantaloupe and honeydew melons in half, discard seeds, then scoop out meat in chunks.
2. Place all fruit in a blender or food processor and blend at high speed until pureed; strain.
3. Blend in yogurt, Coco Lopez, white wine, Midori, salt and lemon juice.
4. Refrigerate mixture until serving time. 5. Scoop servings into bowls, garnish with strawberries, mint leaves and a drizzle of Balsamic Vinegar of Modena PGI.
6. Makes 4 servings.