Melon and prosecco
(from koshka’s recipe box)
Source: recipe from River Cafe Cook Book
Serves 6 peopleCategories: drink, fruit, prosecco
Ingredients
- 1 very ripe cantaloupe
- juice of 1 lemon, or 1 1/2 limes
- 1 tablespoon superfine suger, or more
- 1 bottle Prosecco, fridge cold
Directions
-
Cut the melon in half. Scoop out the seeds and put them in a fine sieve over a bowl to collect juices. Scoop the rest of the ripe pulp from the skin and put in a food processor. Pulse-chop to liquefy. Sieve the pulp, adding it to the melon juice collected.
-
Add the lemon juice and 1 tablespoon sugar to the pulp. Add more or less sugar according to the sweetness of the melon.
-
Use a cocktail shaker to mix the drink. Fill to slightly over half with the melon juice. Add enough Prosecco to come to the top.
-
Mix to combine and pour into champagne glasses through the perforated top of the shaker to take out excess fizz.