Quick & Easy

Frozen watermelon margarita wedges

The irresistible combination of refreshing watermelon, zesty lime, dark chocolate chips and tequila makes it all too easy to eat a half quantity of these delicious morsels in one go. You'll find this recipe, and others like it, in The Australian Women's Weekly's 'SWEET' cookbook.
7H 10M



1.Stir sugar and the water in a small saucepan over high heat until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes or until syrup has reduced slightly. Cool for 10 minutes. Stir in tequila, rind and juice.
2.Place watermelon slices, side-by-side, in a single layer, in a shallow tray just large enough to fit them snuggly next to each other. Press chocolate chips gently into wedges. Pour tequila syrup over watermelon.
3.Cover; refrigerate for 1 hour turning slices halfway through or until watermelon absorbs some of the syrup.
4.Meanwhile, combine pistachios, extra sugar, extra rind and the salt in a medium shallow bowl.
5.Press pistachio mixture along the base of each watermelon wedge and 5mm up the sides. Carefully insert a popsicle stick into each watermelon wedge. Place wedges, in a single layer, on a baking-paper-lined oven tray. Cover; freeze for 6 hours or overnight until frozen.
6.Stand watermelon wedges at room temperature for 5 minutes before serving

You will need about 6 limes for this recipe. Wedges will keep for up to 3 weeks covered in the freezer.


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