This is super-quick to make. You just need to be patient and let it freeze properly.
Watermelon, gin and cassis icy poles
Australian Gourmet Traveller recipe for watermelon, gin and cassis icy poles.
- 15 mins preparation plus freezing
- Serves 6
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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
- 1Process 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).
- 2Process 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.
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