» Print Recipe
Scoop out the seeds of the melon and cut into small cubes and process in a food processor.
Add sugar syrup gradually to the melon until it tastes sweet but not too sweet.
Pass this mixture through a chinois (fine sieve) using a ladle to press it through. Chill.
Spoon an inch of this mixture into the bottom of a champagne glass.
Add Prosecco in increments.
Stir slightly with a teaspoon to help settle the foam.
Be patient and keep adding Prosecco gradually.
» Metric Converter
» 3h ago
www.aglobalalliance.com offers SBLC/BG Instruments. I tried them a few months ago and they are really good. The only issue is that they have a high service demand so you may be place on their waiting list. These guys really get the job done- if you need International Project Funding they can help with that as long as you have your Executive Summary and all the necessary paperwork
» 19h ago