Melon and prosecco

(from koshka’s recipe box)

Source: recipe from River Cafe Cook Book

Serves 6 people

Categories: drink, fruit, prosecco


  • 1 very ripe cantaloupe
  • juice of 1 lemon, or 1 1/2 limes
  • 1 tablespoon superfine suger, or more
  • 1 bottle Prosecco, fridge cold


  1. 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.

  2. Add the lemon juice and 1 tablespoon sugar to the pulp. Add more or less sugar according to the sweetness of the melon.

  3. 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.

  4. Mix to combine and pour into champagne glasses through the perforated top of the shaker to take out excess fizz.

Email to a friend | Print this recipe | Back