Recipe

Venice dusk

Jul 31, 2009 2:00pm
  • 15 mins cooking
  • Makes 8 Cup
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Ingredients

Venice dusk
  • 1 kilogram (2-pound) piece seedless watermelon ice cubes, to serve
  • 6 wide strips mandarin rind
  • 1 cup (250ml) vodka, chilled
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 cup (250ml) campari rosso, chilled
  • 3 cup (750ml) soda water, chilled
  • 1 cup (250ml) strained mandarin juice
  • 1/3 cup (80ml) strained lemon juice

Method

Venice dusk
  • 1
    Cut rind from watermelon. Cut watermelon flesh into 2cm (¾-inch) cubes, place in a zip-lock bag, freeze 1 hour or until ready to use.
  • 2
    Just before serving, half-fill a jug with ice cubes, then add frozen watermelon and mandarin rind. Stir vodka and sugar in a small bowl until sugar dissolves. Add vodka mixture to jug with remaining ingredients, stir until combined. Serve immediately.

Notes

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water.

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