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A splash of pink Champagne adds sparkle to fresh summer fruit -- raspberries, strawberries, blackberries, and melon balls -- steeped in wine and herbs. Serve in clear goblets to show off the dramatic colors of the wine-soaked fruit.

Martha Stewart Living, March 2002


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Ingredient Checklist


Instructions Checklist
  • Prepare an ice bath; set aside. Tie basil and mint in a small square of cheesecloth. In a small saucepan, combine Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring mixture to a boil, stirring to dissolve sugar. Remove from heat; transfer to ice bath. Chill until lukewarm. Add melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in refrigerator 4 to 6 hours.

  • To serve, remove vanilla bean. Stir in raspberries. Transfer mixture to four bowls. Drizzle about 2 tablespoons Champagne over each, and garnish with currants, if desired, and mint.

Cook's Notes

The steeping liquid needs to chill for at least four hours, so plan accordingly.