Melon Balls with Rosemary Syrup and Sparkling Wine

Bring all the ingredients for the rosemary syrup (rosemary, water, black peppercorns, grated orange peel, sugar) to the boil, infuse for 10 minutes and pour through a sieve.

Cut 1 honeydew melon in half, remove seeds and cut out small balls from the pulp.

Form the balls into glasses, drizzle with the cooled syrup and fill up with Prosecco. All together then garnish only with rosemary needles.

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