Watermelon Basil Margarita Slush

1. Combine: In a large pitcher, whisk the tequila, watermelon juice, basil syrup and lime juice until smooth and uniform.
2. Pre-chill: Refrigerate at least 2 hours until it reaches 4°C (40°F).
3. Pour: Pour the chilled mixture into the reservoir, staying below the Max Fill line.
4. Set: Turn the machine on and select the Spiked Slush setting, required to freeze the high-proof Blanco tequila.
5. Freeze: Run for 15–25 minutes until light, snowy and holding its shape.
6. Serve: Dispense into glasses and garnish with a slapped basil leaf.

Pro-tip: Slap the basil leaf against your palm before garnishing to release its aromatic oils.