“When one has tasted watermelon, he knows what the angels eat.” Mark Twain
Recipe, styling and photography by Hein van Tonder
Watermelon and Aperol snow
- 800g watermelon, peeled, deseeded and chopped into chunks + extra wedges, thinly sliced (to decorate)
- 125ml (½ cup) Aperol
- generous pinch salt
Freeze the watermelon chunks, 12 hours or overnight. Place in a food processor, and blitz until the chunks are broken down and the mixture resembles pink snow. (You might have to do this in 2 batches.)
Spoon the watermelon snow into a large, freezerproof container, and add the Aperol and salt. Mix until well combined. Serve immediately or return to the freezer, 12 hours.
Remove from freezer, break up the mixture with a fork and serve immediately in serving glasses or bowls, decorated with the extra watermelon wedges.