Dip the edges of the glasses into the protein and then into granulated sugar for a sugar edge.
Puree half of the melon. Optionally add a dash of Passoã.
Cut a few blocks or hearts from the rest of the melon and baste them to pricker.
Put ice cubes in the glasses. Spoon the melon puree and pour prosecco or cava over it. Stir. Put the sticks in the glasses.
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