Watermelon, gin and cassis icy poles

ingredients

• • 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

• Main

  • 1

    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).

  • 2

    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.

notes

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