Melon Sparkler With Tapioca Pearls

1. 1

   In a medium saucepan, cover the tapioca with 5 cups of water and bring to a boil. Cover and cook over moderate heat until the tapioca is chewy and plump, 5 to 6 minutes. Drain and cool under running water. Transfer the tapioca to a medium bowl. Rinse out the saucepan.

2. 2

   Using melon ballers of different sizes, scoop out 2 cups of melon balls. Chop the remaining melon and transfer to a blender. Puree until smooth. Strain the puree, without pressing on the solids, to extract clear green juice. Add 2 tablespoons of the juice to the tapioca. Refrigerate the remaining juice.

3. 3

   In the same saucepan, bring 1/2 cup of the Moscato to a boil. Simmer until reduced to 2 tablespoons, about 10 minutes. Pour the syrup over the tapioca and refrigerate until chilled, about 15 minutes.

4. 4

   Spoon the tapioca and melon balls into Champagne flutes and top with the melon juice and chilled Moscato.

* Per serving · 4 servings · Values may vary.

No additional tips available.