Watermelon slushie with mint and ginger syrup

AT A GLANCE

  • Serves 10 people

  • 1 kg seedless watermelon flesh, coarsely chopped (about ½ a melon)
  • 40 gm pure icing sugar, or to taste
  • Juice of 2 limes, or to taste
  •  
  • Mint and ginger syrup
  • 165 gm (¾ cup) caster sugar
  • 1 tbsp finely grated ginger
  • 1 cup (firmly packed) mint leaves
  • 75 ml green ginger wine (see note)
01   Process watermelon and icing sugar in a food processor until smooth, strain through a coarse sieve into a shallow metal container. Add lime juice, stir to combine and freeze until firm (4 hours-overnight).
02   Meanwhile, for mint and ginger syrup, combine sugar and 165ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add ginger and cook until ginger is translucent and mixture is syrupy (8-10 minutes), remove from heat. Place mint in a heatproof bowl, strain over syrup (reserve ginger) and cool. Stir in ginger wine and reserved ginger and set aside.
03   Scrape watermelon ice into crystals, serve in chilled bowls with mint and ginger syrup.
Note Green ginger wine, such as Stone's, is available from select liquor stores.

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

FEATURED IN

Jan 2009

Jan 2009

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