CookingLight diet CookingLight diet
Photo: Photo: Becky Luigart-Stayner
8 servings

This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.

How to Make It

Place watermelon, 2 tablespoons sugar, juice, and 1 cup wine in a blender; process until smooth. Pour about 1/3 cup watermelon mixture into each of 8 glasses. Pour 1/4 cup remaining wine into each glass. Garnish with lemon rind, if desired. Serve immediately.

Also appeared in: Cooking Light, September, 2009

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