Iced watermelon is a refreshing summertime treat that can be made into a mocktail or served with a dash of gin for a cocktail.

Words & Recipes: Ruth Pretty, Styling & Photos: Carolyn Robertson

ICED WATERMELON MOCKTAILS

Into a blender put ½ a medium-sized, chilled watermelon that has been peeled, seeded and cut into chunks. Top up with ice and add about ¼ teaspoon of rose water, the juice of ½ lime and about ¼ cup caster sugar. Blend until smooth and taste — adding more rose water, lime juice or sugar as desired. Repeat the process with the other half of the watermelon. Pour into glasses. Garnish with sprigs of fresh mint and serve. Add gin to turn this smoothie into a deliciously refreshing cocktail.

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LOTUS ROOT CRISPS

A salty and crunchy snack to have with drinks. I use the Mama San brand of lotus root, a root vegetable used in Asian cooking and available at Asian speciality stores.

INGREDIENTS

1 x 454g packet frozen sliced lotus root
Canola oil for frying
flaky sea salt

METHOD

Defrost the sliced lotus root under cold running water (work quickly, as it browns easily). Dry with a clean tea towel. Half-fill a saucepan (or deep-fryer) with canola oil. Heat until oil reaches 170°C (if a thermometer is unavailable, drop one slice of lotus root into oil — it should turn golden, not brown). Deep-fry the lotus root in batches for 3 to 4 minutes or until golden. Remove to a paper towel-lined tray and immediately sprinkle with salt. Serve when cool or store in an airtight container for up to three days. Makes about 60 crisps

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