Pair watermelon with a spicy syrup for a refreshing experience
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cooling Time | 30 minutes+ |
| Cook time | 10 minutes |
| Serves | 1 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 829 |
| Fat | 1g |
| Saturates | 0.2g |
| Protein | 4g |
| Carbs | 216.6g |
| Sugars | 211.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the syrup, roughly chop the jalapeño peppers. Place the sugar and water in a pot over a medium heat and bring to a boil. Add 30 basil leaves and the jalapeños. Simmer for 30 seconds then remove from the heat. Allow the syrup to cool down to room temperature, approx. 30 minutes. Strain the syrup into a jar and seal. Store in the fridge for up to two weeks.
2
Place the watermelon, syrup and lime juice in a blender. Blitz until there are no watermelon chunks. Gently stir in the seltzer to preserve the carbonation.
3
Place the ice cubes into 2 glasses. Pour the mixture into the glasses, garnish with a sprig of basil and serve.
