“Melon and Blueberry Sparkle”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
6 oz. Blueberries
2 Tbsps. Water
Champagne or sparkling white wine
Wash the blueberries and remove any stems. Place in a saucepan with sugar to taste. Add the water and cook slowly until the berries burst and juices become syrupy. Sieve, pushing as much pulp through as possible. Chill the puree in the refrigerator.
Cut the melons in half and scoop out the seeds. Place a spoonful of the puree in each melon. Fill with champagne or sparking wine. Serve immediately.