Watermelon Lemonade Slush

Name: Watermelon Lemonade Slush
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cups (600 g) seedless watermelon, cubed; 1/2 cup (125 ml) water; 1/2 cup (125 ml) lemon juice; 1/3 cup (70 g) sugar

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Preparation 20 min
Cooking 5 min
Freezing 4 h
Servings 4

Featured in RICARDO Magazine SUMMER 2017 (p. 129)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 4 cups (600 g) seedless watermelon, cubed
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) lemon juice
- 1/3 cup (70 g) sugar

Preparation

- Line a baking sheet with parchment paper or a silicone mat. Place the watermelon cubes on the prepared sheet and freeze for 4 hours or until frozen solid (see note).
- Meanwhile, in a small pot, bring the water, lemon juice and sugar to a boil. Simmer until the sugar has dissolved. Refrigerate the syrup until ready to use.
- In a blender or food processor, purée the watermelon cubes and cooled syrup until thick and slushy.
- Serve immediately, adding a wide straw to each glass.

Note from Ricardo

Make sure to space the melon cubes out on the baking sheet before you freeze them. Crowded chunks will clump together when frozen and be tougher to handle. Once frozen, store the melon cubes in a resealable bag in the freezer until ready to use.

Personal Note

RICARDO 2-in-1 Citrus Juicer

18.99 $

This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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