Main Dish
  1. 1/2 (seedless) watermelon
  2. 60mL gold tequila
  3. 30mL Cointreau or Grand Marinier
  4. 2 limes
  5. 1 hot chilli pepper (such as Scotch Bonnet or habanero) julienned
  6. pinch sea salt
  7. pinch caster sugar
  8. 1 punnet micro-basil/basil cress (optional)


  1. Combine the tequila, triple sec, juice of 1 lime, chilli, salt, and sugar until the sugar dissolves. Taste and adjust sweetness/acidity with more sugar or lime juice as needed.
  2. Leave to infuse for at least 30 minutes. Meanwhile, cut the watermelon into 1 inch-thick slices, and place into Sous-vide vacuum bags along with the Margarita mixture.
  3. Use the Sous-vide vacuum sealer to seal the bags. Once the air has been extracted cut each bag open. Remove the watermelon and slice into 1 inch cubes.
  4. Garnish with freshly grated lime zest and basil cress. Repeat as required.
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