We’ve been back from the sunny paradise that is Mallorca for a week now after a wonderful stay at Hotel Zhero (not a sponsored post, I just love this place so much I’m happy to share the link)
It was a real shock to the system to go from 30 degree heat by the pool on Saturday to 8 degrees (that’s 86 fahrenheit to 46 fahrenheit for my lovely readers across the pond) and back to work on Monday: never has Nottingham felt more like the Arctic, brrrrrrrrrrrrrrrr.
In an effort to capture one last taste of summer before accepting that three blankets and a duvet are now essential attire, I made one of our favourite summer treats for breakfast yesterday:
- 1/4 watermelon
- 600 millilitres almond milk
- Ensure that both the watermelon and almond milk have been chilled to perfection in the fridge.
- Slice the watermelon and pop it in the blender, add the almond milk. Blitz for thirty seconds.
- Serve. It really is that easy!
For those of you in the UK shivering alongside me, this chilled summer classic may not appeal right now, but trust me it’s delicious and a perfect accompaniment to a hot sunny day.
For those of you in Hawaii, the Maldives or any other appropriately hot climate, where is my invite?