INGREDIENTS

1 cup balled honeydew melon
1 cup balled cantaloupe cubed
½ cup balled galia melon
1/2 cup basil chopped
½ cup mint chopped
¼ cup honey
juice and zest of one lemon, lime and orange
2 bottles cava or an effervescent white wine

PREPARATION

Muddle basil, mint, honey, zest and juice and combine with wine and melons. Let stand in the refrigerator for about 30 minutes until cold before serving.