Virgin watermelon margaritas with kombucha icy poles

Name: Virgin watermelon margaritas with kombucha icy poles recipe
Yield: 4
Ingredients: 1kg watermelon, seeds and skin removed; 1 tsp finely grated ginger; 1 lemongrass stalk, bruised; Juice of 3 limes, plus slices to serve; 4.00 cups (500ml) kombucha (from health food stores); Sea salt flakes (optional) and Kombucha icy poles, to serve; 1/2 cup mint leaves, sliced; 125g punnet blueberries or raspberries

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by delicious. team

delicious. team

Feb 24, 2016

These refreshing virgin watermelon margaritas with kombucha icy poles are the perfect companion for anyone braving the sweltering summer heat. Not only will this masterpiece keep you cool, it's also good for you.

1kg watermelon, seeds and skin removed
1 tsp finely grated ginger
1 lemongrass stalk, bruised
Juice of 3 limes, plus slices to serve
2 cups (500ml) kombucha (from health food stores)
Sea salt flakes (optional) and Kombucha icy poles, to serve

Kombucha icy poles

2 cups (500ml) kombucha (from health food stores)
1/2 cup mint leaves, sliced
125g punnet blueberries or raspberries

Method

1.

For the icy poles, combine the kombucha, mint leaves and berries in a jug. Divide among four 1/2 cup (125ml) icy pole moulds and freeze for 1 hour or until partially frozen. Insert paddle pop sticks into the centre of the moulds, then freeze for a further 4 hours or until frozen.
2.

Whiz watermelon in a blender to a puree. Strain through a fine sieve into a large jug. Add ginger, lemongrass and lime juice, and chill for 30 minutes for flavours to infuse.
3.

Just before serving, stir in kombucha. Rub glass rims with lime wedges and dip in salt, if desired. Remove lemongrass and discard. Divide margarita among glasses and serve with kombucha icy poles and lime slices in each glass.