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Watermelon Slushie


2-pound hunk of seedless watermelon (rind-on weight)

Juice of 1 lime (2 1⁄2 tablespoons juice)

1⁄3 cup plus 1 tablespoon (79 mL) water

3 leaves fresh mint, chopped

Additional mint sprigs, for garnishing on top of slushie

1 tablespoon granulated sugar


1. Line a baking sheet with parchment, wax paper or a silicone liner.

2. 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, 680 grams, 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.)

3. 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.

Serves 3 to 4

Recipe reprinted with permission fromRIPE© 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Books Group.

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