Watermelon Champagne Recipes

WATERMELON CHAMPAGNE

Steps:

• Place watermelon and sugar in a blender, and process until smooth.
• Half-fill eight Champagne flutes with the watermelon mixture.
• Slowly pour the Champagne into each flute to fill it. Serve at once.

WATERMELON CHAMPAGNE PUNCH

Steps:

• Combine fruit, sugar and champagne. Mix in punch bowl over ice block. Serve immediately.

WATERMELON GINGER BEER

Steps:

• Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
• Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
• Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
• To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.

WATERMELON GRANITA WITH CHAMPAGNE

Steps:

• Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
• Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process watermelon cubes in a blender on high until smooth. Strain. Measure out 2 cups juice. Add mint. Stir; chill 30 minutes. Add vodka, triple sec, lime juice and 1 cup ice; stir vigorously. Remove mint leaves. Fill glasses with ice and pour 1/3 cup watermelon mixture into each. Gently stir in 1/3 cup Champagne. Garnish with watermelon cubes and lime slices.

WATERMELON CHAMPAGNE PUNCH

Steps:

• For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
• Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
• Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
• Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
• Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.