Name: watermelon cooler with dill ice cubes recipe | Schwartz
Yield: 2
Ingredients: 600 ml (1 pint) water; 1/2 tsp Dill; 25 g (1 oz) caster sugar; 7 g (1/4 oz) mint leaves; 25 ml (1 fl oz) fresh lemon juice; 1 meyer lemon, sliced (optional); 50 ml (2 fl oz) tequila gold; 50 ml (2 fl oz) vodka; 300 ml (1/3 pint) watermelon juice; 75 ml (3 fl oz) cucumber juice; 2 springs of dill, finely chopped

Dried Dill

Product Information

£2.00/unit, 10g

Out of Stock

Watermelon Cooler with Dill Ice cubes

Ingredients

11

Servings

2

Ingredients

600 millilitre (1 pint) water
1/2 teaspoon Dried Dill
25 gram (1 ounce) caster sugar
7 gram (1/4 ounce) mint leaves
25 millilitre (1 fluid ounce) fresh lemon juice
1 meyer lemon, sliced (optional)
50 millilitre (2 fluid ounce) tequila gold
50 millilitre (2 fluid ounce) vodka
300 millilitre (1/3 pint) watermelon juice
75 millilitre (3 fluid ounce) cucumber juice
2 springs of dill, finely chopped

COOKING INSTRUCTIONS

1 To make the ice cubes mix the water and dill and pour into an ice cube tray. Freeze overnight.
2 For the cooler muddle sugar, mint, lemon and lemon slices in base of cocktail shaker, mashing slightly with end of rolling pin until sugar dissolves. Add tequila, vodka, melon and cucumber juice. Shake then strain and pour over dill ice cubes. Garnish with a sprig of mint, shaved cucumber and a little fresh dill. Serve with a straw.