Wednesday, September 13, 2006

Watermelon mai tai

Just the thing to herald in Spring.

500g seedless watermelon, cubed
1 bethonga pineapple, peeled, cored and cubed
180 mls white rum or Cachaca
90 mls triple sec or Cointreau
1 tsp grenadine.

Get down the juicer and juice the watermelon and pineapple. Pour the juice and everything else over ice and stir to chill. Serve with a sprig of fresh spring mint.

Inspiration comes from September Australian Good Taste magazine, page 69.

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