Remove the seeds from a cantaloupe (or honeydew) melon, and place in a blender along with the honey and water. Blend until pulverized and you have a pinkish creamy mixture. Strain through a fine strainer or cheesecloth and into a refrigerator-safe container.
In a champagne flute, pour 1.5 oz. of melon milk into the glass and top with chilled Prosecco. Garnish with a piece of melon fruit or a melon ball on a stick.
Recipe Notes
(If the mixture is too sweet for your taste, you can always add a squeeze of fresh lime juice.)