FOR THE WATERMELON
- 400 g watermelon
- Splash of prosecco
FOR THE MINT SORBET
- 75g fresh mint leaves
- 1 bottle ginger beer (mild flavour)
1. Cut the watermelon into small cubes. Blend the rest of the watermelon and squeeze the juice. Pour in a splash of prosecco for the aroma. In a bowl with juice add the watermelon cubes, cover with a food film and place in fridge for a few hours.
2. Finely chop the mint leaves. Mix them together with the ginger beer and freeze in an ice cube tray. Make a tea with a few mint leaves and freeze it in an ice cube tray as well. When both trays are frozen, place all the ice cubes into a food processor and blend. Then place the mixture back into the freezer and allow to freeze for some time. Afterwards, blend once again. Repeat this procedure until the sorbet reaches “snow” consistency.
3. Place a few pieces of watermelon on a plate. Add the mint sorbet on top.