Today we’re making a Watermelon Gin Smash using fresh watermelon and mint. Just add all ingredients to a high speed blender and blend until thick and and icy. I want to hear from you! 3. Jamie Durrant, editor. If you love gin, be sure to also check out my Gin Rickey Recipe! Your contribution to the longevity of Australian journalism is important to us. 5. 2. your own Pins on Pinterest During the long and lazy summer days entertain friends with this icy- gin -fuelled gem. 1. I could eat it all day long! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! I’m a fan of the Cobbler Shaker but you can use a mason jar with a strong lid. Blend until the consistency is that of a slushy. Blend contents of bowl until thick slushie consistency. Serve with spoons or straws. 6 large fresh basil leaves Watermelon Cucumber Gin and Tonic. 4. As soon as I got home, I popped open a bottle of Empire, sliced up some watermelon and tweaked my tried-and-tested recipe to fit the new gin I'm committed to. ½ cup gin (or Seedlip non-alcoholic distilled spirit – for a great mocktail option) For a nonalcoholic watermelon drink, you can make my frozen watermelon lime coolers which are also another favorite of mine! You can leave the mint out of this drink if you want, but I think it adds a wonderful freshness. Add honey, watermelon flesh, gin and the basil-infused sugar syrup into a bar blender and blitz to a well-combined purée consistency. If you're using a standard gin, stick to this recipe and you won't go wrong. Bring to a simmer, stirring until sugar has dissolved and basil leaf flavours have infused. Pepper’s Lonely Hearts Club Band – The Immersive Experience Launches In Liverpool, Into the Cosmotifs: Melbourne Artist Asher Bilu, Australian Story: Eugene Von Guérard’s Kosciusko, Lockhart River Art Gang Members Raise over $90,000 for Charity in Melbourne, Melbourne artist Ivan Durrant on Super Realist Art, Best Food 2019: Ian Curley’s French Saloon, Justine Schofield on her Rise to Fame and New Book, Man of Culture – Cheesemaker Andre Kogurt of Blue Bay Dairy, Chyka Keebaugh on Why She Loves the Sentiment Behind Thanksgiving, Singapore Focused on a Clean Tourism Recovery, Australian Gins Reviewed: Bass & Flinders Maritime & Orient Australian Gins, Fresh Lodgings: The Surf House, Byron Bay, Victoria’s Alpine Resorts Open for Overnight Stays, Snow Play & Hiking, Free to Roam – National Parks a Safe Bet as COVID-19 Lockdown Loosens in Victoria, Winter Waffles with poached pears, pecan crumble, salted caramel sauce, Negroni fairy comes to Melbourne’s rescue: JimmyRum celebrates Negroni Week, Jamaica’s oldest rum Appleton Estate & female Master Distiller, Joy Spence, https://www.essentialsmagazine.com.au/complaints/, https://www.essentialsmagazine.com.au/editorial-guidelines/. Have you tried frozen watermelon in drinks? I have a fair amount of mint growing in my herb garden right now, and use it whenever I can.
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