A Conscious Feast by Nicole Aloni

The Picnic, Cocktail Recipe

Delicate melon and a hint of vanilla are combined in this romantic sparkler. The Picnic would be perfect at an engagement party or as a signature drink at a summer wedding.

EASE OF PREPARATION: A snap

Makes 2 cocktails

• 1 cup diced, ripe seedless watermelon or honeydew
• 1 tablespoon sliced fresh mint
• 1 ounce vanilla-infused vodka,like Absolut Vanille
• 1/2 ounce Cointreau
• 3/4 ounce fresh lime juice
• About 1/2 cup cold brut Champagne or dry sparkling white wine

GARNISH

• Melon and mint skewer

1. In a blender, purée the melon and mint (add a tablespoon or two of water if necessary).
2. Press the melon mixture through a strainer into a cocktail shaker filled with ice.
3. Add the remaining ingredients, except Champagne, and shake vigorously to infuse.
4. Strain the mixture into chilled glasses and top with a champagne float. Stir once.
5. Garnish each glass with a melon and mint skewer.

Honeydew Snow, Granita Recipe

Granita, a traditional summer treat in Italy and France, is a mixture of sugar, liquid (like fruit juice, coffee, or wine), and water, that is stirred while freezing—this creates the fine, granular quality of the finished ice. In this recipe, the combination of honeydew melon and Midori gives the granita a strictly summery spin.

EASE OF PREPARATION: Easy and creative

Makes 6 to 8 servings

• 3/4 cup honey
• 1 1/2 cups water
• 11/4 cups diced ripe honeydew melon
• 1/2 cup Midori, plus extra for garnish
• 1 1/4 cups chilled brut Champagne, dry sparkling white wine, or sparkling apple juice

GARNISH

• Small dice of watermelon or a fresh strawberry

1. Stir together the sugar and water in large saucepan over low heat until the sugar dissolves. Cool and set aside.
2. Purée the melon in blender or food processor. Whisk 1 cup of purée into the cooled sugar syrup.
3. Stir the Midori into the mixture, then add the Champagne.
4. Pour the mixture into 8-inch square metal baking pan.
5. Freeze the mixture until it becomes icy around the edges (about 45 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking into the center every 30 minutes until frozen through (about 5 hours total).
6. Cover and keep frozen. (The granita can be made up to 2 days before serving.)

TO SERVE:

• Use a large spoon or small ice cream scoop to mold the granita into rounds. Serve in a frosty martini glass or parfait glass. Garnish with diced watermelon or a fresh strawberry and drizzle with Midori.