Rockmelon Ginñitas

(should patent this name #Genius)

Makes 8 cocktails

Begin this recipe 2 days ahead (trust me, it’s worth it).

300 g chopped skinless rockmelon juice of 1 lime, plus extra slices to serve

1 cup (220 g) caster sugar

½ cup (125 ml) Little Biddy botanical

dry gin, plus extra to serve

2 cups (500 ml) tonic water,

plus extra to serve

mint leaves to serve

SWEET AND SOUR RIM

1 tbsp caster sugar

2 tsp salt flakes

zest of 1 lime

Combine rockmelon, juice (keep the zest for the rim), sugar and gin in a large bowl and set aside overnight to macerate or until the sugar has dissolved. Add to a blender and whiz until combined and smooth. Combine with tonic water and pour into a shallow freezer-proof dish and freeze overnight.

The next day, run a fork through mixture. Rake up the crystals then transfer to a serving dish. Freeze until ready to serve. For the sweet and sour rim combine all ingredients in a shallow bowl. Use a lime slice to run around the rim of each glass to wet slightly, then dip into prepared sweet and sour mixture.

When ready to serve, spoon Rockmelon Ginñita mixture into serving glasses. Scatter with mint leaves, lime slices and pour over any extra gin and tonic water to taste.