Ingredients
- Melissa’s Jalapeño Peppers 4
- SpinneysFOOD Fine Grain White Sugar 200g
- SpinneysFOOD Bottled Drinking Water 250ml
- SpinneysFOOD Fresh Basil leaves 30+
- Frozen watermelon 150g
- Fresh lime juice 1 tbsp
- Something & Nothing Cucumber Seltzer 4 tbsp
- SpinneysFOOD Ice 1
Nutrition (Per serving)
- Calories 829
- Fat 1g
- Saturates 0.2g
- Protein 4g
- Carbs 216.6g
- Sugars 211.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Watermelon breeze
Other 10 Mins Prep · 10 Mins Cook
- To make the syrup, roughly chop the jalapeño peppers. Place the sugar and water in a pot over a medium heat and bring to a boil. Add 30 basil leaves and the jalapeños. Simmer for 30 seconds then remove from the heat. Allow the syrup to cool down to room temperature, approx. 30 minutes. Strain the syrup into a jar and seal. Store in the fridge for up to two weeks.
- Place the watermelon, syrup and lime juice in a blender. Blitz until there are no watermelon chunks. Gently stir in the seltzer to preserve the carbonation.
- Place the ice cubes into 2 glasses. Pour the mixture into the glasses, garnish with a sprig of basil and serve.