Watermelon delights

Watermelon lemonade

6 cups watermelon, cubed and seeded
1 cup raspberries
1 cup water
1/2 cup sugar
1 cup lemon juice

1. Place watermelon, raspberries and water in a blender and blend until smooth.
2. Push through a fine mesh strainer into a large jug.
3. Stir in the sugar and lemon juice and mix until the sugar dissolves.
4. Refrigerate until chilled. Serves four.

Watermelon sorbet

1/2 cup water
3/4 cup sugar
2 tbs honey
2 tbs fresh lemon juice
drop of red food colouring (optional)
8 cups seedless watermelon, diced

1. In a medium saucepan, bring the water, sugar and honey to a boil over high heat, stirring until the sugar is dissolved.
2. Remove from the heat and let cool. Stir in the lemon juice and food colouring.
3. Place half of the watermelon chunks and half of the cooled syrup in a blender and puree until smooth.
4. Pour into a 23cm x 33cm baking dish and repeat the process with the remaining watermelon and syrup, adding all the pureed mixture to the baking dish.
5. Cover and freeze for about four hours, or until 2.5cm of the edge have frozen over.
6. Stir well to mix up the ice crystals.
7. Cover and freeze for six more hours, or until completely frozen.
8. Using an ice cream scoop, scrape the ice into mounds and serve. Mint springs may be used to decorate.