Ingredients
Units
Scale
- 1 cantaloupe, cubed
- 1/2 honeydew melon, cubed
- 1 blood orange, sliced
- 1 navel orange, sliced
- 1 cup raspberries
- 5 basil leaves, thinly sliced
- 1/2 cup crumbled feta
- 2 tablespoons toasted pine nuts
For the Absinthe syrup:
- 2 tablespoons Absinthe
- 2 tablespoons raw honey
Instructions
- On a serving platter, fix the fruit. Top with crumbled feta, basil, and pine nuts as shown.
- In a small bowl, whisk together absinthe and honey.
- Serve the fruit in chilled glasses or bowls, drizzle with absinthe syrup and additional honey if desired.
- Prep Time: 15 minutes
