Frozen Watermelon Margaritas

Ingredients for 1 servings:

• 900 g melon(s) (watermelon), seedless, cut into cubes
• 125 ml syrup
• 100 ml lime(s), the juice
• 175 ml Tequila, golden
• 430 ml sugar, for the syrup
• 500 ml water, for the syrup
• Mint, for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

refreshing ice cream on hot days

It’s best to make the syrup one day before making ice cream. Bring the sugar and water to a boil in a saucepan. Simmer for a minute or two and then remove from the heat. Cool completely, then pour into a container and refrigerate until ready to use. This ice cream recipe only requires 125ml. Any leftovers can be refrigerated until needed. To make the ice cream, dice the watermelon flesh. Place it in a blender and puree until smooth (you can also use an immersion blender). Then add the syrup, lime juice, and tequila; mix well. Process in an ice cream maker according to the manufacturer’s instructions until smooth. Or transfer to a freezer container and refrigerate for a few hours to set, stirring once or twice with a spoon. Using an ice cream scoop, place two or three scoops into tequila glasses, garnish with a mint leaf, and serve.