Ingredients:
- 1 cup sugar
- 1/2 tsp. ginger, sliced thin
- 1/4 cup fresh thyme
- Peel from 2 lemons
- 8 cups watermelon, cut in small cubes
- 2 cups raspberries, plus more for serving
- 2 tbsp. lemon juice
- To serve soda water or Prosecco
- 1 lemon, sliced for garnish
- mint leaves for garnish
Directions:
- Place the sugar, ginger, thyme and lemon peel with 1 cup water in a small saucepan and bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until slightly reduced. Set aside, covered, to infuse overnight.
- The next day, strain syrup and discard solids. Place watermelon and raspberries in a blender, process until smooth. Pass through a fine sieve over a large bowl.
- Add sugar syrup and lemon juice and stir to combine. Add mix to a large pitcher.
- Pour into glasses, add extra raspberries, ice and watermelon. Top up with soda and Prosecco. Serve with lemon slices and mint leaves.
