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MELON CUP

Method
Cut the top end of the ripe melon remove the seeds
Scoop out the flesh in balls with a round scoop far down as possible.

Then remove the excess flesh by scraping the inside with a spoon and discard.

Replace the round balls into the cavity
Pour enough dry champagne onto the cubes to cover them well
Allow to marinate in the fridge for at least 20 min.

Garnish with one or two cherries and a sprig of mint

Serve well iced.

1 small ripe melon

dry champagne

glacier cherries

Sprig of mint