This is one of those drinks I wish I had discovered long ago. I wish my mother had given it to me as a child (without the alcohol of course). It’s all watermelon fruit, so apart from the calories it has some health benefit. It’s a cross between a slushy and a sorbet and it’s utterly thirst quenching. You could easily make it for a brunch, or even just as breakfast.
The idea to make this was given to me by my friend Kristy who also happens to assist me on food styling TV shoots. Her boyfriend makes these for her all the time. I made my versions with coconut water, which I love, and find when added to a cocktail, makes the drink so much more tasty and thirst quenching. I made a strawberry and coconut water cocktail before which was stunning, so I decided to add a splash to this frozen watermelon daiquiri. A few basil leaves freshened it all up but mint would work brilliantly.
I used the same method as I did with my frozen pineapple daiquiri, and I froze the pieces of watermelon before, so no ice is required. This is such a cool thing to do (pardon the pun), because you can take fruit into another season simply by storing it in your freezer. I currently have a variety of fruit in my freezer waiting to be turned into something else. It could be jam, ice cream or a cocktail. Who knows.
In terms of deciding what booze to add to this drink, I think white rum or vodka work well, and tequila would probably be tasty too. It rocks without any alcohol at all.
Watermelon pips are a bit of a problem unless you have a seedless variety. A blender processes it all up so you wont notice them. A food processor sadly does not.
- 3 - 4 cups frozen watermelon chunks
- 60ml sugar syrup (or more if you like it sweeter)
- a few basil or mint leaves
- +- 150ml coconut water
- 50ml (2 x shots) white rum, vodka, tequila - optional
- juice from 1 lime
- Put all the ingredients into a blender and blend until smooth.
I look forward to connecting with you again in the future.