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Clodagh's refreshing taste of watermelon!

Nothing says summer better than taking a juicy bite out of a slice of watermelon.

But if you’re looking for more than just a slice, Clodagh’s here to show you how to make the most out of summer's juiciest fruit.

From thirst-quenching margaritas to mouthwatering sorbets - Clodagh’s refreshing recipes will see you through summer’s super-sizzling days. 

Watermelon margarita

Serves 4


300g watermelon, chopped and seeds removed

120ml tequila

50ml triple sec

Juice of 2 limesIce


4 thin wedges of watermelon

Sea salt


1. Freeze the watermelon chunks for at least 2 hours.

2. Combine all the ingredients in a blender and pulse until fully combined and smooth. Add more ice if needed to get the consistency you like.

3. Pour into salt rimmed glasses, add ice and a couple of thin slices of lime. Pop a thin slice of a watermelon wedge on the rim – stir and enjoy!

Vodka spiked watermelon

Serves 4-6


1 large watermelon

1 litre bottle of vodka


1. Sit the watermelon upright, and make sure it's stable. If it’s not stable use a folded tea towel to keep it from rolling. 

2. Remove the cap from the vodka bottle to use as a template for the hole. With a marker, draw a circle around the cap on the top of the watermelon. Check to make sure the circle is slightly larger than the widest part of the vodka bottle’s neck.

3. Cut around the circle with a knife, digging deep into the melon’s flesh.

4. Remove this chunk of rind and flesh and reserve to use as a plug later.

5. Use a long-handled spoon to scoop out enough melon so the vodka bottle’s neck can fit inside the hole.

6. Moving quickly, place the bottle of vodka in the hole of the watermelon.

7. Allow the vodka and melon to rest at room temperature for 12 to 24 hours.

8. When you’re ready, remove the vodka bottle and place the piece of watermelon saved as a stopper into the hole.

9. Put your vodka-infused watermelon in the refrigerator to chill for a few hours. When ready to serve, slice into wedges and serve!

Watermelon and halloumi skewers

Serves 4


400g halloumi

400g watermelon 

2 tsp dried chilli flakes

2 tsp dried oregano

100ml olive oil

Juice and zest of 2 limes

1tbsp fresh mint, finely chopped

Sea salt and freshly ground black pepper

8 wooden skewers


1. Soak the wooden skewers in cold water for 30 minutes. Cut the halloumi and watermelon into 1-inch cubes and set aside.

2. Place the chilli, oregano, olive oil, lime zest and juice in a bow, season with sea salt and freshly ground black pepper and whisk together. toss the halloumi and watermelon in the spicy marinade.

3. Thread the halloumi and watermelon onto the skewers.

4. Grill the skewers on a BBQ or hot grill for 2-3 minutes on each side or until charred and the halloumi starts to soften.

5. Sprinkle the chopped fresh mint over the skewers and serve.

Watermelon, lime and mint granita

Serves 6


1 medium-sized watermelon 

Juice and zest of 3 limes 

60g caster sugar 

2 sprigs fresh mint


1. Place the lime juice and zest, sugar and mint sprigs in a pan over a low / medium heat, stirring continuously, until the sugar has dissolved. Remove from the heat and allow to cool completely, discard the mint.

2. In a blender, blend the watermelon until the fruit has broken down. Then pour in the lime and mint cooled syrup and blend for just a few seconds. 

3. Using a spatula or wooden spoon, push the watermelon mixture through a fine sieve into a freezer-proof bowl and discard the pips.

4. Cover the bowl and freeze for 4-5 hrs, mixing with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice.

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