This recipe for my watermelon coconut spritzer is perfect for Summer! It’s fruity yet also light and refreshing. You can make it by the pitcher to serve at a party or just one glass. What’s best of all, is the fact that it only has 3 ingredients (plus a squeeze of lime). I’ve never been the best at whipping up cocktails that have more ingredients then the dinner I’m serving. I’ll have a delicious drink at a bar and try to recreate it at home but it never turns out even close. If you share the same struggle I do, than this Summer cocktail is for you!
- 1.5 part coconut rum (I used Malibu)
- 3 parts watermelon juice (I used We Grow Water brand)
- 2 parts sparkling water (I used Pellegrino)
- 1 lime per 2 servings – cut into 4 wedges
- Combine first two ingredients and stir. Top off with the sparkling water and add a big squeeze of lime. Use additional lime wedge to garnish.
- Sip and enjoy!
2/3 cup Water
2/3 cup Granulated Sugar
1 cup Fresh cilantro
2 1/2 cups Frozen mango cubes (let sit out and defrost for about 5 minutes)
1 13.5 Can of full fat coconut milk
juice of one lime
1 pinch salt
Toasted coconut flakes for garnishing
Extra cilantro for garnishing
In a small saucepan, set on high heat, bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes. Otherwise, proceed to the next step.
Add the cilantro syrup, mango, lime juice, coconut milk and salt to a blender. Puree until smooth (about 60 seconds). Pour into the bowl of an ice cream maker and churn according to the manufacture’s manual.
Once you have finished churning the sherbet, transfer the mixture to a loaf pan. Use a spatula to smooth the mixture out, then cover with plastic wrap (press the wrap down so it’s completely touching and covering the surface of the sherbet).
Place the pan in the freezer until the mixture is solidly frozen, at least 2 hours. Scoop and serve.
Transfer leftovers (if you manage to actually have any) to an airtight container and store in the freezer.
Via Sugar and Cloth