Watermelon and mint cooler
• 500g watermelon flesh
• ½ cup (125ml) coconut water
• 3 cups (750ml) sparkling wine or Champagne • ice cubes, to serve
• micro (baby) mint leaves, to serve Place the watermelon and coconut water in a blender and blend until smooth. Strain into a large jug and refrigerate. Divide the watermelon mixture between 6 Champagne flutes. Top each with sparkling wine and serve with ice and mint. Serves 6.