½ small ripe cantaloupe melon (2 dl), cut into cubes
½ dl rum
Juice from ½ lime
1 tbsp syrup, e.g. Teisseire Elderflower syrup
2 small melon balls for garnish
2 small lime wedges for garnish
TIP: COOL THE GLASSES BEFORE MAKING YOUR CANTALOUPE DAIQUIRI
Cut open the melon and remove the seeds and skin. Blend the melon cubes in a blender until it has a purée consistency. Pass the purée through a sieve. Make sure to get as much as possible through the sieve by pushing it with a spoon. Mix the rum, lime juice and syrup into the purée. Pour the purée and ice cubes into a shaker and shake well. Strain to remove the ice cubes and pour the purée into two ice-cold glasses. If desired, top up with sparking water and garnish with a cocktail stick with a small melon ball and small lime wedge.