Watermelon and Aperol snow

January 15, 2018
Watermelon and Aperol snow

“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.

Send this to a friend