Watermelon & Basil Daiquiri Spiders

Watermelon & Basil Daiquiri Spiders
This delicious watermelon cocktail will have you and your guests tickled pink at your next special event.

Serves 6

1½ cups caster sugar

1 cup basil leaves, firmly packed

2.5kg seedless watermelon

1 tbsp white rum

2 tbsp finely chopped basil leaves

½ cup white rum, extra

1.5 litres pink moscato or lemonade, chilled small basil leaves, to serve

Combine sugar and 1½ cups water in a medium pan over medium heat. Bring to the boil, stirring to dissolve sugar. Simmer for 1 minute. Add basil; remove from heat. Cover and set aside to cool. Strain syrup and refrigerate until cold.

Remove watermelon rind and roughly chop 1.5kg flesh. Process until smooth. Push puree through a sieve. You will need 3 cups watermelon juice. Finely chop remaining watermelon for serving.

Combine sugar syrup, watermelon juice and 1 tbsp white rum in a large jug. Transfer to an ice-cream machine and freeze according to instructions, adding chopped basil in the last 10 minutes of churning. Transfer to a container and freeze for 4 hours or until firm.

To serve, take 6 tall glasses. Place 1 tablespoon white rum in each glass. Top each with 2 scoops of sorbet and a spoonful chopped watermelon. Top up with moscato/lemonade. Sprinkle with small basil leaves to serve.

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