Watermelon And Mint Prosecco Cocktail Recipe
We’re talking ripe watermelon, fresh mint leaves, and a bottle of Prosecco. I just use basic kitchen stuff and whatever’s on hand from the store.
Equipment
- Sharp knife for cutting watermelon
- Cutting board for safe prep
- Blender or food processor to puree watermelon
- Fine mesh strainer to remove pulp from juice
- Measuring cup or jigger for accurate liquid amounts
- Mixing spoon for stirring ingredients
- Pitcher or large jug for mixing and serving
- Serving glasses, such as flutes or tumblers
Ingredients
- 3 cups seedless watermelon cut into cubes
- 8-10 fresh mint leaves plus more for garnish
- 1 tablespoon fresh lime juice about half a lime
- 1 tablespoon simple syrup or to taste
- 1 bottle 750 ml chilled Prosecco
- Ice cubes as needed
- Optional: thin watermelon wedges or lime slices for garnish
Instructions
- Cut the watermelon into small pieces and place them in a blender.
- Add mint leaves, lime juice, and simple syrup to the blender with the watermelon.
- Blend on high until smooth and combined.
- Pour the blended mixture through a fine mesh strainer into a pitcher to remove pulp.
- Fill each serving glass halfway with ice.
- Divide the strained watermelon-mint mixture evenly between glasses.
- Slowly pour Prosecco into each glass, filling to the top.
- Gently stir with a spoon to mix, being careful not to lose too many bubbles.
- Garnish each glass with extra mint leaves and a wedge of watermelon or lime if desired.
Notes
Ripe, sweet watermelon is a must for the best flavor. Don’t even bother with dried mint; it’s just not the same.
Sometimes I use less syrup or bump up the lime juice if I want it less sweet. For a mocktail, sparkling water instead of Prosecco totally works.
Everything tastes better cold, so I chill my ingredients and glasses ahead of time.
When making a batch for a crowd, I’ll mix up everything except the Prosecco in advance. The bubbles go in right before serving—otherwise, it falls flat.