Cut the watermelon in half and using a melon baller, scoop balls out of one half of the watermelon. Scoop more melon balls out of the cantaloupe and honeydew. Place all the melon balls on a baking sheet lined with parchment paper and freeze for at least 2 hours.

Scoop out the remaining flesh from the watermelon, remove any seeds and transfer it to a blender. If you’d like to make garnishes out of the watermelon rind, cut the rind of the watermelon in half and scrape out any white flesh of the melon. Use a cookie cutter to cut shapes out of the rind and set aside.

Cut the remaining half of the watermelon into chunks and remove any seeds. Purée the watermelon in a blender or food processor. If necessary, strain the puréed watermelon through a mesh strainer to remove any excess pulp.

Place the watermelon juice in a pitcher. Pour in the vodka, lime juice and agave nectar, and stir to combine. Chill until you are ready to serve.

When you are ready to serve, fill tall glasses with frozen melon balls. Pour the watermelon cooler into glasses and top with a splash of chilled prosecco.

Garnish with mint leaves and watermelon rind.