Dianthum

Total Time
4hrs 15mins
Prep
4 hrs
Cook
15 mins

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

Ingredients

Nutrition

Directions

  1. Refrigerate watermelon and champagne of your choice (we prefer sweet champagne) overnight.
  2. Remove watermelon from the fridge and slice in half. Scoop the meat into a large bowl.
  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. 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. In champagne glasses, pour one part champagne, one part watermelon juice.
  6. Servings vary. Enjoy!