What do you do with an overripe melon that's more juice than fruit? Why, make cocktails, of course!
The inspiration for this cocktail resulted from a melon we let sit on the counter a few days too long. We cut it over a bowl to conserve as much juice as possible and then strained it to separate the juice from the fruit.
We filled our glass about a third full with the melon juice and then, with a nod to the classic Italian peach bellini, topped it off with chilled prosecco. This was the perfect refreshment for a breezy late summer afternoon!
For a thicker cocktail, puree the fruit and juice together. Instead of prosecco, you could also use champagne, sparkling wine, kava, or fizzy water.
(Image: Emma Christensen for the Kitchn)