Melon Sugar Recipe

Prepare fruit

Place 1 cup of seedless watermelon cubes in a blender or food processor. Add 2 tsp agave nectar, 1 tsp fresh lime juice, 6 mint leaves and a pinch of salt.

Blend

Pulse or blend on medium-high speed until smooth, about 15–20 seconds. Stop and scrape down the sides once to ensure even blending.

Strain (optional for a smooth nectar)

Pour the blended mixture through a fine-mesh sieve into a measuring cup or bowl, pressing with the back of a spoon to extract as much liquid as possible. You should yield about 60 ml of smooth watermelon nectar. Discard solids or save for another use.

Chill

Place the strained nectar in the refrigerator or an ice bath briefly so it is cool when assembling the spritz (2–5 minutes).

Build the spritz

Fill a large wine glass or spritz glass with 1 cup of ice.

Add base

Pour 45 ml Aperol over the ice.

Add watermelon nectar

Add 60 ml of the chilled watermelon nectar to the glass.

Top with bubbles

Gently pour 90 ml Prosecco into the glass, then add 30 ml club soda. Pour slowly over the back of a spoon if you want to preserve more bubbles.

Finish

Give the cocktail one gentle stir (1–2 turns) to integrate the elements without flattening the bubbles.

Garnish with 1 mint sprig and a small watermelon wedge on the rim. Optionally slap the mint between your palms before garnishing to release aromatics.

Serve immediately while cold and fizzy.