This recipe is brought to us by noted French author, restaurateur, and hotelier Georges Blanc.




  • Using a stainless-steel knife, cut melons in half, creating a sawtooth edge. Scoop out seeds and stringy fibers. Using a melon baller, scoop flesh from melons. Place melon balls in a large bowl, and sprinkle with sugar. Add wine, lemon juice, and basil. Cover with plastic wrap, and transfer to refrigerator to macerate for 2 hours. Scrape remaining melon from shells until smooth, creating bowls. Cover with plastic wrap, and refrigerate until ready to use.

  • Spoon macerated melon balls into shells. Top with strawberries and raspberries. Garnish with mint, and serve immediately.