MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT

Melon and Berries Steeped in Red Wine, Sauternes, Basil, and Mint image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon roughly chopped basil (about 6 large leaves)
1 1/2 tablespoons coarsely chopped fresh mint (about 12 large leaves), plus whole sprigs for garnish
1 cup Sauternes or other dessert wine
1/2 cup Cabernet Sauvignon or other red wine
4 tablespoons sugar
1 vanilla bean, split lengthwise
1/2 Charentais or other melon such as cantaloupe, honeydew, or Crenshaw, scooped into 12 balls
8 ounces strawberries, stems removed and quartered
1/4 cup blackberries
6 ounces raspberries (1/2-pint container)
1/2 cup chilled rose Champagne
Fresh currants, for garnish (optional)

Steps:

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.