Recipe courtesy of Michael Voltaggio

Watermelon Rebujito

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  • Level: Easy
  • Total: 2 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 1 serving
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  1. Cut watermelon flesh into ice cube-size pieces and freeze on a sheet tray lined with wax paper until solid, about 2 hours.
  2. Shake sherry with lemon juice, simple syrup and ice in a cocktail shaker. Place 3 to 5 watermelon cubes in a Collins glass (save remaining watermelon cubes for another use). Strain the liquid over the cubes. Top with cava.

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