Frozen Watermelon Slush

Name: Frozen Watermelon Slush
Total time: 10 h
Yield: 6 servings
Ingredients: 1 small watermelon or piece of a larger one (about 10 pounds); 1/2 cup lime or lemon juice; 1/2 cup sugar

By Jacques Pepin

Total Time: About 10 hours
Rating: 4(11)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Lively on the Palate and Easy On the Wallet: Fresh Produce

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1small watermelon or piece of a larger one (about 10 pounds)
½cup lime or lemon juice
½cup sugar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut the watermelon into 2-inch wedges. Remove and discard the rind, black seeds and as many of the softer white seeds as possible. Cut the flesh into 1-inch chunks and place in the bowl of a food processor. Process until liquified (some small chunks may remain). There should be about 8 cups.
Step 2
Add the lime juice and sugar to the watermelon puree.
Step 3
Transfer the watermelon mixture to a stainless steel bowl, cover, and freeze until solid, 8 to 10 hours. Three to five hours before serving, move the bowl to the refrigerator to soften the mixture. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve in cold glass goblets or bowls.