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Serves 4
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800 g of watermelon or melon
or kiwi fruit or strawberry (depending on the season) mashed
up |
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3 tablespoons of lemon juice |
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2 tablespoons of Benedictine |
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120g of icing sugar |
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Put all the ingredients in a blender and reduce
to a smooth paste. Pour into a shallow metal dish and freeze
for at least two hours.
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Break the slush up with a fork and then put
back in the freeze for at least another hour.
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Just before serving, break the ice crystals
again with a fork.
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Place into small dessert dishes and garnish
with edible flowers or fresh mint leaves.
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