Recipes full

header stroke
off the menu blog title
who we are and contact us dash
who we are
contact us
seachcopy
main tab
home tab
cookbooks tab
recipes tab
staff blog tab
the front burner tab
featured recipe tab
the prep tab
from our kitchen tab
cheers tab
news nosh
dash
dash
dash
dash
dash

INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

header stroke

Watermelon Slushie

Book Title

About the book

Watermelon Slushie

From RIPE

When it’s crazy hot, we all crave something
refreshing that’s not too sweet. This icy cooler
is like popping a straw in a watermelon and
drinking it, only slightly easier.

SERVES 3 OR 4

2 pound hunk of seedless watermelon (rind-on weight)
Juice of 1 lime (2-1/2 tablespoons juice)
1/3 cup plus 1 tablespoon (79ml) water
3 leaves fresh mint, chopped, plus additional mint sprigs, for garnish
1 tablespoon granulated sugar

Line a baking sheet with parchment, wax paper, or asilicone liner.
Cut the melon into thick slices. Remove and discard the rind, then cut the flesh into rough, ice-cube size chunks. (You should have about 1-1/2 pounds, 680g, of chunks.) Place in a single layer on the lined baking sheet. Freeze for exactly 30 minutes. (Some snowy freezer burn may appear. Ignore it.)
Pop the frozen watermelon cubes into a food
processor or ice-crushing blender along with the lime juice, water, chopped mint, and sugar. Whirl for 1 minute. Stop the machine, scrape down the sides, and process for a few seconds longer, or until the drink is thick and frosty, with no chunks remaining. Serve immediately, garnished with additional mint sprigs, if desired.

footer
facebook tab
twitter tab
pinterest tab
youtube tab

RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
Privacy Policy
    Terms of Use