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Watermelon slushie with mint and ginger syrup

You'll need

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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2009

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