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Three Melon Parfait

From Bill Yosses, Citarella restaurant
/ Source: TODAY


  • 3 melons cut into cubes or use melon baller
  • 1 cup Elderflower sirop or jam
  • 1/2 cup favorite tea bag
  • 2 bags cammomile flowers
  • 12 leaves Hyssop or mint
  • 1 quart mineral water

Place all the ingredients in a pitcher and marinate overnight.

Pour into tall glass and serve with a red-white-blue (raspberry-blueberry-lemon) scoop of sorbet. Decorate with camomille flower