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Watermelon, gin and cassis icy poles

Australian Gourmet Traveller recipe for watermelon, gin and cassis icy poles.

By Emma Knowles
  • Serves 6
  • 15 mins preparation plus freezing
Watermelon, gin and cassis icy poles
Watermelon, gin and cassis icy poles

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

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.

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  • Author: Emma Knowles