Ingredients
Method
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.
Note
