Lifestyle blogger Monika Hibbs elevates the everyday in her cookbook, Gather at Home. Try this simple yet inspiring recipe that turns summer’s freshest ingredients into gourmet fare.


Photography: Kristy Ryan


  • 4 cups cubed seedless watermelon
  • 1 cup ice cubes
  • 1⁄2 cup light coconut milk
  • 1⁄4  cup agave syrup or simple syrup
  • 1⁄4  cup chopped fresh basil
  • 6 mini (each 1 inch) watermelon wedges, for garnish
  • Fresh basil leaves, for garnish


Place the cubed watermelon in a resealable bag or on a baking sheet lined with parchment paper and put in the freezer for at least 5 hours, or until frozen.

Add the watermelon, ice cubes, coconut milk, syrup and basil to a high-speed blender and purée on high for 2 minutes, until smooth.

Divide the slush evenly between 6 small to medium-size glasses. Garnish with a watermelon wedge and basil leaves.


If you don’t like basil, omit it! You’ll still get all the refreshing deliciousness of this drink without the herby flavour.

Pop the serving glasses into the freezer for about an hour before serving the slush so they are cold and frosty.

Makes 6 servings.

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