This recipe comes from Woman's Day's August 2011 issue. I made this twice, the first time exactly as directed, adding sugar water. The second time, I tried it without sugar water and it was delicious (and I have a sweet tooth). So forgo the sugar and make another all-fruit healthy snack for the kids!
Ingredients for Watermelon Slushy:
Are you a visual learner? If so, here's how to make this summertime treat:
Oops--not pictured: strain the juice as you pour it into your dish so you won't get the seeds!
Now for those of you who prefer the directions written out step-by-step...
First, chop the watermelon. It doesn't have to be neatly cubed like this, these are the leftovers from the BBQ I was telling you about.
Puree in your blender or food processor. You may need to add a bit of water to help it blend. Then, strain it as your pour into a glass dish. Cover the dish with plastic wrap and freeze.
When it's solid, take it out of the freezer and let it defrost for awhile, then take a fork to it and scrape away! You can scrape it like you see in this photo, or (especially if you're doing a larger batch), chip away at it with your fork held vertically.
Try not to make too big of a mess getting it into your glasses, and munch away while you enjoy these last few weeks of summer!
Does it make your mouth water just looking at it?
You may be wondering: how much does this make? These two glasses were the yield from 1/2 of a medium-sized watermelon. If you do a giant watermelon, the scraping/chipping away process will take much longer. Let it defrost or put the dish in some hot water and patiently wait for up to 20 minutes before trying to scrape.
Hmmm... what other fruits would make a good slushy?