Ingredients
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)
Preparation
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.
