Watermelon is quite sweet at its seasonal peak. Check the sweetness before adding sugar to this recipe as it may not be required. You’ll need to begin this recipe a day ahead.
- 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)
- 1Process 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).
- 2Meanwhile, 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.
- 3Scrape 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.