← Back to Search Results
Watermelon Daiquiri Recipe-99

Photo by: Joseph De Leo
Comments: 2
 

Recipe

The trashy cook should not be stoveside too long without a drink in hand. And preferably this drink. You don’t have to go overboard with the postmodern, anxiously ironic bit: this is ambrosia for even the good-taste gods.

But if on the other hand you’re concerned that commendation might detract from its vulgar charm, just make it and drink it, wearing mules to match.

The watermelon doesn’t come frozen, by the way, engaging thought though that is: just buy it, slice it, chunk it, stuff it into suitable bags and stash them vibrantly in the freezer.

Yield: Serves 2

Ingredients

  • 1/3 cup (or to taste) light rum
  • juice of 1 good-sized lime
  • 1 heaping tablespoon confectioners’ sugar
  • approx. 10 2-inch cubes of frozen watermelon

Directions

Put all the above ingredients in a blender and blitz to a pinkly foamy purée. Pour into two waiting margarita glasses—and tip back, bangles jangling.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

139kcal (7%)
2mg (0%)
14g
0g
0g (0%)
0g
0g (0%)
0g
0g
0mg (0%)
11g
1g
9mg
113mg
22mcg RAE (1%)
13mg (21%)
9mg (1%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ebbynyx

    02.06.11 Flag comment

    This recipe also works well made in an ice cream maker without freezing the watermelon in advance.

  • snackonme

    03.12.10 Flag comment

    If you dont have time to wait for the watermelon to freeze, use icecubes, experiment with the ratio of ice to watermelon for a slushier mix use more ice - you may want a desert spoon.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
spice Spice
by Ana Sortun
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?