What could be more perfect in the heat of the summer than a simple 3 ingredient Juicy Watermelon Slush?! Here’s the best part, not only is it easy to throw together but you don’t have to have any kind of special ice cream making or churn for this recipe! All you need are three simple ingredients, a blender, and a freezer; with a little time and a fork you’ll have yourself a juicy icy treats that the whole family with love. This recipe is simple enough to make for an afternoon snack but pretty enough to serve after dinner to guests. Watermelon lovers unite because this recipe is for you!
You add the a bunch of seeded (or seedless) watermelon to a blender along with some lime juice and a little coconut sugar. The lime juice is the perfect tart balance to the sweetness of the fruit. I use a little coconut sugar in this recipe too; have you tried it?
The key to this recipe is scraping the blended watermelon juice mixture with a fork while it is at different stages of the freezing so that the ice crystal stay big and rough. If you let it just sit in the freezer it turns into one giant watermelon ice cube, but by scraping it a few times as it starts to freeze you separate the ice crystals and they remain that way as it continues to freeze. It takes about 5 minutes to get the watermelon juice mixture ready, you toss it in the freezer and then you scrape it after an hour and then again 2 more hours later. Easy! You just have to set a timer if you are prone to forgetting projects you just hid in the freezer. Enjoy!
She does it all
- 4 cup watermelon
- 1 fruit (2″ dia) lime
- 1/2 cup coconut sugar
- 1. Add the watermelon, lime juice, and coconut sugar to the jar of a blender and blend until smooth, about 1 minute.
- 2. Pour the liquid into a shallow freezer-safe dish, cover, and place level in the freezer.
- 3. After 1 hour remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. Replace the lid and return to the freezer.
- 4. After an additional 2 hours remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. The slush should be done or just about done now (depending on your freezer and how thick the mixture was in the container). Serve if everything is uniformly icy or return the freezer and scrape with a fork one final time before serving. You may need to let the mixture sit at room temperature for a few minutes before re-scraping and serving.
Melissa cooks, confesses, and corrals chickens and children at Bless this Mess, where you can find healthy recipes (with some indulgent desserts included), a peak at her hobby farm, and the joys and trials of raising soon-to-be-five babies, seven years old and younger. She’s got a whole lot of mess to bless!