• “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

    Serves: 8
    Cooking Time: 20 mins + 24 hrs, to freeze


    • 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com