• Half a rock melon (or other fruit depending on the season)

  • Sugar syrup (composed of 1 cup sugar and 2 cups water)

  • Prosecco


  • 1.

    Scoop out the seeds of the melon and cut into small cubes and process in a food processor.

  • 2.

    Add sugar syrup gradually to the melon until it tastes sweet but not too sweet.

  • 3.

    Pass this mixture through a chinois (fine sieve) using a ladle to press it through. Chill.

  • 4.

    Spoon an inch of this mixture into the bottom of a champagne glass.

  • 5.

    Add Prosecco in increments.

  • 6.

    Stir slightly with a teaspoon to help settle the foam.

  • 7.

    Be patient and keep adding Prosecco gradually.

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