World Cuisine

Watermelon and Pineapple with Sambuca

cook 10 mins
  • 1/2 small watermelon
  • 1 small pineapple
  • 4 shots of Sambuca
  • 2 tablespoons toasted flaked almonds
  • 4 scoops of vanilla ice cream, to serve
  • Peel the watermelon and pineapple and cut into 1 cm (1/2 inch) thick slices.
  • Stack the slices on top of each other on 4 serving plates, alternating the fruits.
  • Pour 1 shot of the Sambuca over each, sprinkle with the flaked almonds and serve with a scoop of vanilla ice cream.
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