How to make
We cut the cover of the watermelon off, carving the inside with a spoon. Put it into a deep pan, so that it remains straight.
Strawberries are added in line by line, each row sprinkled with plenty of sugar. When you fill watermelon to the brim with sugar, pour cognac, put back the cover and leave it to cool in the refrigerator for 24 hours.
The ready syrup is poured with fruits in a deep bowl. Add white wine, champagne, and about 4 cups (1 liter) of chilled mineral water. Add ice and present.
