- ½ watermelon (about 2½ kg/5lb 8oz unprepared weight, or 1.3kg/3lb, deseeded flesh only)
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- 4-6 tsp golden caster sugar, or to taste
- juice 2-3 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp orange blossom water
- crushed ice, to serve
Cut up the watermelon and remove the skin and most of the seeds. Put in a food processor with the sugar, lemon juice and orange blossom water and blitz together, adding more sugar to taste.
Strain through a sieve to remove the remaining seeds, then pour into a jug. Add a few spoonfuls of crushed ice, pour into glasses, and serve.
Orange blossom waterThis is my favourite, as the smell reminds me of being at my grandmother’s house when I was little. It’s made by distilling the blossoms of sour orange trees and it lends a delicate flavour to pastries, syrups and drinks. It can be pretty strong so use sparingly at first, adding it little by little.