- 1 watermelon (about 2kg)
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- 200ml prosecco, plus a little extra
Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…
- 3 mint sprigs, plus extra to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ lemon, zest pared
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week.
Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.
Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it’s a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.
Change it upServe in glasses and top up with a splash more prosecco to make it more of a cocktail than a dessert. You can experiment with flavouring the sugar syrup with other spices and herbs such as cardamom, basil or black pepper. For a non-alcoholic version, swap the prosecco for lemonade.