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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.
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