Australian Summer = balmy evenings, seafood and beautiful fruit. Particularly watermelon. Can you smell it? For a refreshing dessert, add melon juice to sugar syrup, throw it in the freezer and occassionally scrape with a fork. Even better, add to a glass of sparkling wine. Too easy! Recipe is after the break
1/2 cup caster sugar
1/2 cup Maggie Beer Verjuice, white grape juice or water
500g watermelon (keep cold in fridge)
1 tablespoon fresh lemon juice
Place sugar and verjuice into a saucepan. Stir with a wooden spoon on a medium to high heat and bring to boil. Make sure all granules have dissolved and boil for a further 2 minutes. Remove from heat to cool. Place in fridge
Cube watermelon and process in blender. Strain the puree through a square of muslin. Add lemon juice, stir and pour into a shallow pan. Cover and place in freezer and begin scrapping with fork after an hour. Repeat 3 or 4 times for about 3 hours or until no longer mushy. Serve immediately spooned into a glass dish
