

INGREDIENTS
3 cups watermelon, diced
15 cherries, pitted
½ cup mint leaves
Ice
1 lime, juiced
2 litres sparkling water
Garnish
4 sprigs basil
6 cherries, pitted
1 finger lime
4 thin slices watermelon
METHOD
- Place the watermelon into a 2 litre glass jug. Crush with a wooden spoon and add the cherries. Squash the mixture again. Bruise the mint and mix in.
- Add a few handfuls of ice and mix well. Add the lime juice. Top with sparkling water and mix well.
- Serve in a large wine glass over lots of ice. Garnish with basil, cherries and squeeze over some finger lime.
- Garnish with watermelon slices.
- Top up again with sparkling water for a second round.
Notes
- If unavailable, finger limes can be substituted with limes.
- Vodka or gin can be added for an alcoholic version
APPLIANCE / FUNCTION

Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.