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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Watermelon, gin and cassis icy poles


This is super-quick to make. You just need to be patient and let it freeze properly.

You'll need

750 gm seedless watermelon, coarsely chopped, chilled 45 ml lime juice, or to taste 25 ml gin 15 gm pure icing sugar, sieved 40 gm blackberries 30 ml blackcurrant cordial 30 ml crème de cassis

Method

  • 01
  • Process 300gm watermelon in a food processor and pass through a coarse sieve to yield 300ml juice. Add lime juice, gin and icing sugar and stir well to dissolve sugar. Divide among six 1/3 cup-capacity moulds and freeze until starting to firm (1-2 hours).
  • 02
  • Process blackberries and remaining watermelon in a food processor and pass through a coarse sieve to yield 400ml juice. Add cordial and crème de cassis, stir to combine, then divide among moulds. Freeze until just firm (1-2 hours), insert popsicle sticks and freeze until completely frozen (2-3 hours). Unmould icy poles and serve immediately.

Note Crème de cassis is a blackcurrant liqueur available from select bottle shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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