- 18 oz watermelon pulp about 500g
- 2 oz powdered sugar 50 g
- 3 1/2 fluid oz Aperol 100 ml
- ½ lime organic
- lemon balm leaves finely chopped
- Puree the watermelon pulp with the powdered sugar, Aperol, juice and a peel of Biolimette.
- Freeze in a flat container for about 3 hours, stirring every 30 minutes.
- Serve with finely chopped lemon balm leaves in chilled glasses.