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    You are in: Home / Low-cholesterol / Dianthum Recipe
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    Dianthum

    Dianthum. Photo by Rowenna

    1/1 Photo of Dianthum

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    Rowenna's Note:

    I got the idea when a Sunday brunch place we go to served watermelon juice.

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    Ingredients:

    Serves: 12

    Yield:

    glasses

    Units: US | Metric

    Directions:

    1. 1
      Refrigerate watermelon and champagne of your choice (we prefer sweet champagne) overnight.
    2. 2
      Remove watermelon from the fridge and slice in half. Scoop the meat into a large bowl.
    3. 3
      Place the watermelon flesh into a food processor or blender and blend until smooth. If there is not enough room, blend a portion at a time. Strain the watermelon puree through a wire strainer (I use a metal tea strainer) into a see-through container.
    4. 4
      Chill for one hour. You will notice the remainder of the pulp will settle, leaving a pale pink upper layer. Ladle the upper watery layer into a pitcher. Discard the hot pink lower layer. Continue to chill your new pitcher, if desired.
    5. 5
      In champagne glasses, pour one part champagne, one part watermelon juice.
    6. 6
      Servings vary. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Dianthum

    Serving Size: 1 (514 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 187.1
     
    Calories from Fat 6
    27%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7.6 mg
    0%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 1.8 g
    7%
    Sugars 28.6 g
    114%
    Protein 2.8 g
    5%

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