Yield: 4 Servings

Ingredients:

Mango Sherbet:
• 3 cups of ripe Champagne mango, diced
• ¾ cup sugar
• 3 Tablespoons lemon juice
• 2 Tablespoons lemon-flavored vodka
• 1¼ cups whole milk
  
  Cucumber-Champagne Soup:
• 1 cucumber
• 1½ cups ripe cantaloupe
• 1 kiwi
• 4 Tablespoons sugar
• 1 cup Champagne
  
  To Assemble and Serve:
• 1 kiwi, sliced
• ½ cantaloupe, thinly wedged
• Micro purple basil
• Sweet marjoram
  
  

Method:
For the Mango Sherbet:
Pureé the mango, sugar, lemon juice, and vodka in a blender, chill to 40°F, and mix in milk. Place mixture in a Pacojet container and freeze overnight. When frozen, whip mixture to desired consistency in Pacojet.

For the Cucumber-Champagne Soup:
Pureé the cucumber, cantaloupe, sugar, and a little water in a blender. Pass though a chinois, chill and add Champagne. Chill.

To Assemble and Serve:
Ladle Cucumber-Champagne Soup into the bottom of a chilled bowl. Place three thin cantaloupe wedges in the soup and layer two slices of kiwi on top of the melon. Place a quenelle of Mango Sherbet next to the melon. Garnish with a scattering of micro purple basil and sweet marjoram.

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