Frozen Watermelon Slush
- Total Time
- About 10 hours
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
187 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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