INGREDIENTS
3 cups watermelon, diced
15 cherries, pitted
½ cup mint leaves
Ice
1 lime, juiced
2 litres sparkling water
Garnish
4 sprigs basil
6 cherries, pitted
1 finger lime
4 thin slices watermelon
METHOD
- Place the watermelon into a 2 litre glass jug. Crush with a wooden spoon and add the cherries. Squash the mixture again. Bruise the mint and mix in.
- Add a few handfuls of ice and mix well. Add the lime juice. Top with sparkling water and mix well.
- Serve in a large wine glass over lots of ice. Garnish with basil, cherries and squeeze over some finger lime.
- Garnish with watermelon slices.
- Top up again with sparkling water for a second round.
Notes
- If unavailable, finger limes can be substituted with limes.
- Vodka or gin can be added for an alcoholic version.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
