Not ready to say goodbye to summer? You’ll want to make these watermelon and gin slushies

BY MATT MORAN

CHEF AND DELICIOUS. PRODUCE AWARDS JUDGE

FEB 17, 2020

 SAVE TO COOKBOOK

“Somewhere between a cocktail and a dessert, this watermelon slushie is made for summer. If you can get your hands on mini watermelons go for a bit of kitsch and serve the slushie in the chilled scooped-out halves. Cocktail umbrellas optional!" - Matt Moran.

INGREDIENTS

• 1kg seedless watermelon, rind removed and discarded, chopped into rough 3cm cubes
• Chilled gin, to taste
• Mint leaves and lime wedges, to serve

MINT SYRUP

• 3/4 cup (165g) caster sugar
• Juice of 1 lime
• 1/2 bunch mint

METHOD

• 1.
  For the mint syrup, place the sugar and 1/2 cup (125ml) water in a small saucepan over medium-high heat and stir until the sugar has dissolved. Bring to the boil, remove from the heat and add the lime juice and mint. Cool completely to room temperature and strain into a bowl, discarding mint. Chill until required.
• 2.
  Spread the watermelon on a tray lined with baking paper in a single layer and freeze for 2 hours or until just frozen.
• 3.
  Place the frozen watermelon, mint syrup and gin in a blender (depending on the size of your blender, you may need to do this in batches). Whiz until a slushie consistency, then pour into chilled glasses and serve immediately with mint leaves and lime wedges.