Dianthum

• 1 large watermelon
• 1 (750 ml) bottle champagne

1. Refrigerate watermelon and champagne of your choice (we prefer sweet champagne) overnight.
2. Remove watermelon from the fridge and slice in half.
3. Scoop the meat into a large bowl.
4. Place the watermelon flesh into a food processor or blender and blend until smooth.
5. If there is not enough room, blend a portion at a time.
6. Strain the watermelon puree through a wire strainer (I use a metal tea strainer) into a see-through container.
7. Chill for one hour.
8. You will notice the remainder of the pulp will settle, leaving a pale pink upper layer.
9. Ladle the upper watery layer into a pitcher.
10. Discard the hot pink lower layer.
11. Continue to chill your new pitcher, if desired.
12. In champagne glasses, pour one part champagne, one part watermelon juice.
13. Servings vary.
14. Enjoy!

watermelon, champagne

Taken from www.food.com/recipe/dianthum-371264 (may not work)