Honeydew with White Wine

It turns out sparkling wine also makes for a wonderful end to a meal, as a star ingredient in this easy, elegant, four-ingredient dessert. First you sweeten prosecco (or whatever sparkling wine you prefer) with a little sugar — just enough so it is lightly sweetened but not at all syrupy. Superfine sugar is preferred because it dissolves quickly and easily, but if you don’t have any on hand you can make your own by putting regular granulated sugar in the food processor to grind it more finely. Then add balls of sweet, juicy honeydew melon and let the mixture steep in the refrigerator for at least two hours, so the flavours can meld and everything is well chilled. Spoon into cocktail glasses, shower with a fragrant, floral confetti of basil and you have a grown-up dessert that is fresh, fun and glamorous.

1 cup prosecco (not extra-dry)
3 Tbsp. superfine sugar
4 cups (1 lb 7 oz) honeydew melon balls, from one 4-4½ lb melon

Garnish:
¼ cup fresh basil leaves, packed

Pour the prosecco into a large bowl. Add the sugar and stir gently until it is dissolved. Add the melon balls and stir to coat evenly. Cover tightly and refrigerate for at least 2 hours and up to 8 hours.

Just before serving, stack the basil leaves, roll them tightly and cut them crosswise into thin ribbons (chiffonade).

To serve, divide the melon balls and their liquid among 4 cocktail (martini) or dessert glasses; garnish each with about 1 Tbsp. of the basil ribbons.

Makes 4 servings.

Nutrition per serving: 140 calories, 0 g protein, 24 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 1 g dietary fiber, 22 g sugar