John Willoughby, the magazine's executive editor, visits The Early Show to share the following delicious recipes.
Honey Dew Coconut Frappes
Makes 6 drinks
Active time: 15 minutes. Start to finish: 15 minutes
1 (5 lb) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)
1 (3/4 to 1 lb) seedless cucumber (usually plastic wrapped) peeled and coarsely chopped
1/2 cup fresh lime juice
1 cup ice cubes
2/3 cup coconut sorbet
3/4 cup fresh mint leaves
Puree about two thirds each of honeydew, cucumber and lime juice, in two batches, in a blender, until very smooth, transferring into a pitcher. Puree remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into puree in pitcher.
Berry Rose Sangria
Makes 6 to 8 drinks
Active time: 10 minutes. Start to finish: 15 minutes
1/2 cup sugar
1 cup water
1/4 cup crème de cassis
1 1/2 cups assorted berries such as blackberries, and raspberries
1 (750-ml) bottle chilled dry rose wine
2 teaspoons fresh lemon juice, or to taste
Put berries into a heatproof pitcher. Bring sugar, water and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill covered until ready to serve. Serve over ice.
Note: Sangria keeps (chilled and covered) up to three days.
Peach White-Wine Sangria
Makes 8-10 drinks
Active time: 15 minutes Start to finish: 1 1/2 hours
1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
3/4 cup sugar
1/4 cup fresh lemon juice
2 cans peach nectar (23 fl oz total)
1 (750 ml) bottle chilled dry white wine
1 large peach (peeled if desired), diced
Put basil leaves, sugar and lemon juice into a small saucepan and bruise leaves by bashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.