January 06, 2019
"From our Sunday newspaper The Sunday Times. Please note have not included freezing times and other times are estimated."
- Serving Size: 1 (57.8 g)
- Calories 33.8
- Total Fat - 0.5 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.3 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2.1 g
- Sugars - 4.9 g
- Protein - 0.5 g
- Calcium - 10.5 mg
- Iron - 0.2 mg
- Vitamin C - 8.2 mg
- Thiamin - 0 mg
Blend the watermelon in a blender until smooth and then strain through a sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible and then discard the solids and reserve 500ml (2 cups) watermelon juice in a jug and place in the fridge to chill.
Pour the remaining watermelon juice into a large plastic container or ice-cube trays and place in the freezer for 4 hours or until frozen.
Clean the blender and blend the raspberries, sugar and vanilla bean paste in the blender until smooth and then strain the mixture through a sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible.
Discard the solids and clean the blender.
Remove the frozen watermelon juice from the freezer and set aside for 10 minutes to soften slightly.
Turn onto a board and coarsely chop and then place in the blender with the chilled watermelon juice and blend until smooth.
Use a star-shaped cutter to cut stars from the extra watermelon slices.
Divide the raspberry puree among 4 large serving glasses and top with the watermelon mixture and soda water and decorate with watermelon stars and fairy floss and edible flowers, if you like.
Tips & Variations
No special items needed.