6large fresh apple mint leavesuse regular mint if apple mint is unavailable
1bottleChampagneI suggest a sweeter variety
For Simple Syrup
Add water, sugar, and apple mint leaves to a pot on the stove and heat. Stir continuously until dissolved and then for another 5-10 minutes after. Syrup will be a pale green in color. Remove leaves and set aside to cool or place in the fridge.
Add to blender: 1/2 cup of prepared simple syrup,
Using a melon-baller or your own way of cutting, cut the Cantaloupe Melon and remove the seeds. Extract the "meat" of the melon and add tho the blender.
Remove the skin of one or two large, seedless Cucumber, dice, and add to blender.
At this point you can blend and freeze in ice cube trays, or simply add ice to blender and create the slushee base.
Now that you have the fruit/ice slushee base, transfer it to a large pitcher and add the champagne (or water). Mix well.
Garnish drinks with slices of cucumber, melon, and/or apple mint leaves.
For a sweeter drink, add more simple syrup.Freeze in a bread pan lined with parchment paper for a sparkling sorbet.
Revisit Apple Mint Cucumber Melon Champagne Slushee at https://farmtablerecipes.com/apple-mint-cucumber-melon-champagne-slushee/ last printed on September 2, 2018