Watermelon Bellinis

Photo: Photo: Becky Luigart-Stayner

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 9.3g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 4mg

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)

Preparation

  1. 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 featured in: Cooking Light, September 2009
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