the Sage Test Kitchen

Fizzy Rockmelon Margarita

Name: Fizzy Rockmelon Margarita
Cook time: 600 s
Total time: 28800 s
Yield: Serves 2
Ingredients: 90 ml tequila blanco; 50 ml Supasawa; 80 ml water; Salt - to garnish; Rockmelon slices - to garnish; 250 g rockmelon - seeds and peel removed; 250 g granulated sugar; 150 ml water

Crisp and clear, this melon margarita is all fragrant fruity flavour with a bright refreshing finish. The elegant bubble spritz comes courtesy of the InFizz.

the InFizz™ Fusion

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8 hrs total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

90 ml tequila blanco
50 ml Supasawa
Salt
to garnish
Rockmelon slices
to garnish

For the rockmelon syrup

80 ml water
250 g rockmelon
seeds and peel removed
250 g granulated sugar
150 ml water

Instructions

1To make the rockmelon syrup, place the rockmelon and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.
Tip: The syrup can be stored in the fridge for up to 3 months.
2Place the tequila, supersawa, water and 150ml of the rockmelon syrup in a large measuring jug and stir to combine.
3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
6Pour into serving glasses and garnish with rockmelon slices to serve.