Recipe: Gourmet Watermelon Balls

1- In a large saucepan, bring the Pacherenc to a boil with the pepper, then add the verbena leaves, make a broth then turn off the heat, cover and let infuse for 30 minutes.

2- Peel your watermelon quarter then using different Parisian melon ballers (in cooking, root vegetable spoon) make numerous small balls and reserve in a salad bowl in the fridge.

3- And the rest of the watermelon cut into large chunks and reserve the same in the fridge.

4- When your "herbal tea" is well chilled, strain it through a chinois (pressing well), then pour half of it over your prepared balls.

5- In a blender put your remaining watermelon chunks and the other half of the wine, blend well and pour into 4 small glasses to be served as a complement.

6- Arrange your balls with harmony on a nice cold plate, drizzle with juice; a small sprig of verbena and a few pink peppercorn seeds.
* Pacherenc known as Vic-Bilh is an appellation located in Gascony near the Jurançon and Madiran vineyards, you can find Pacherenc in dry, sweet and even late harvest varieties.