Recently I posted that I had half a watermelon leftover before we headed to Melbourne, which I saved by covering in clingwrap and sticking into the freezer whole. While watermelon is not something that freezes well usually (it loses all of its structure), I knew I could use it to make slushies. Being the middle of summer, that was a good thing.
I based my recipe on The Pioneer Woman’s watermelon granita recipe, adapting it because my watermelon was already frozen. I also added some mint from the garden on a whim, and I’m so glad I did because it went beautifully with the watermelon flavour.
This recipe makes about 4-6 cups of slushie. If you can’t eat it all straight away, you can keep it in the freezer for a few hours. After that time it will harden into a solid block of ice, so you will need to leave on the bench to defrost for a bit. The texture won’t be exactly the same, but the taste will still be good.
Ingredients (makes 4-6 cups)
Half a seedless watermelon
2 tbsp fresh mint
1 tbsp sugar
1 tbsp lemon juice
Chop watermelon up into large chunks and freeze (this is easier than freezing the melon whole and trying to chop it up).
When the melon is frozen, place the chunks in a food processor with the mint, sugar and lemon juice. Pulse 2-3 times, until the mixture is smooth and looks like a slushie.
Spoon into glasses and enjoy!