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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)

Method

  • 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
  • 15 min preparation
  • 10 min cooking (plus freezing, cooling)
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At A Glance

  • Serves 10 people
  • 15 min preparation
  • 10 min cooking (plus freezing, cooling)

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