Melone e prosecco

Melon and prosecco

For 6–8

1 very ripe cavaillon or canteloupe melon

juice of 1 lemon, or 1.1/2 limes

1 tablespoon caster sugar, or more

1 bottle Prosecco, fridge cold

Cut the melon in half. Scoop out the seeds and put them in a fruit sieve over a bowl to collect the 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 juices 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 or jug to mix the drink. Fill to slightly over half full 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 contain excess fizz.