Watermelon Mimosas

Make Watermelon Mimosas: scoop chilled watermelon and top with Champagne for a bright, bubbly brunch favorite.

Ingredients

• ⅓ medium watermelon, preferably chilled (seedless watermelon is the easiest to work with, but sugar baby watermelons are the most tasty)
• 1 bottle Champagne, chilled (I like brut Champagne, but if you like sweeter Champagne, that works, too)
• Optional, for extra sweetness: simple syrup or St. Germain, to taste

Instructions

Step 1: Prep and scoop the watermelon

Cut and inspect the chilled watermelon; if it has seeds, remove all the black seeds before you begin. Using a spoon or melon baller, scoop the bright pink flesh away from the green rind and collect it in a medium matte white ceramic bowl, leaving the sour green perimeter behind. Work briskly so the flesh stays cold and juicy—this raw, chilled fruit is the entire flavor backbone of the drink.

Notes

• Chill the watermelon and Champagne well before serving
• Start without added sweetener and adjust to taste
• Use a melon baller for pretty presentation and uniform scoops
• Freeze extra scooped melon for smoothies later
• Strain the juice only if you prefer a silky texture