Water­melon and mint cooler

Inside: donna hay - - Front Page -

• 500g water­melon flesh

• ½ cup (125ml) co­conut wa­ter

• 3 cups (750ml) sparkling wine or Champagne • ice cubes, to serve

• mi­cro (baby) mint leaves, to serve Place the water­melon and co­conut wa­ter in a blender and blend un­til smooth. Strain into a large jug and re­frig­er­ate. Di­vide the water­melon mix­ture be­tween 6 Champagne flutes. Top each with sparkling wine and serve with ice and mint. Serves 6.

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