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Watermelon Bellinis

Photo: Photo: Becky Luigart-Stayner
Yield

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.

Ingredients

  • 3 cups cubed seeded watermelon, frozen
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups chilled prosecco or other sparkling wine, divided
  • Julienne-cut lemon rind (optional)

Nutrition Information

  • calories 94
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 9.3 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 4 mg

How to Make It

  1. 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;