|Frozen chunks of watermelon stand in for ice cubes in this refreshing lemon-lime frozen watermelon slush.|
Frozen Watermelon SlushHere we go, another southerner whining about the heat, but frankly y'all, it's been unbearable for me this summer. Part of blogging on a full time basis, means that you work from home, and I tell ya, it's gets mighty comfortable here in more ways than one, air conditioning certainly being one of them.
I needed to make a trip to the big box store one day for all the big stuff that costs more at the local grocery store, so I got up, put on my face, did my hair, put on some "real" clothes (if you know anything about my current lifestyle, you'd know all of these are exceptional efforts anymore), grabbed my purse and headed out the door only to be slapped in the face with a wall of humidity as soon as I stepped outside. I stood there for a second, said "nope," and turned myself right around. After a few times of getting overheated and suffering the resulting headache and misery just from trying to water plants, I knew better.
That was a couple of weeks ago, and with heat indices upwards of 110 degrees the past two weeks, I still haven't made that trip. The local grocery store is just around the corner, so The Cajun has been picking up odds and ends, here and there for me on his way home and we have just gotten by without that big trip. I've also been eating as many cooling foods as I can and tomatoes, watermelon and cucumbers have become a regular part of my diet. Ice cream just might be involved too. Good thing I love them all!
This weekend I looked at my chunks of watermelon and thought about my frozen watermelon margarita, so I threw some cubes in the freezer in anticipation of the weekend. I didn't want the alcohol though, so I settled on the non-alcoholic, slushie version. For that one, I like to use a combination of fresh lemon and lime juice and just a bit of salt to really brighten the flavor. Oh my goodness is it refreshing!
Here's how I make it.
Recipe: Frozen Watermelon Slush©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: Overnight | Yield: About 2 servings
- 3 cups frozen, chopped watermelon
- 1-1/2 to 2 cups water
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 2 tablespoons simple syrup or granulated sugar, or to taste
- 1/4 teaspoon kosher salt
- Watermelon wedges, for garnish, optional
Cut up the flesh of a watermelon into rough chunks. Spray a jelly roll pan lightly with non-stick spray and spread the watermelon chunks in a single layer on the pan. Freeze for several hours or overnight. Remove 3 cups of chunks and reserve remaining watermelon in a freezer bag until needed.
In the pitcher of your blender, add one cup of the water, lemon and lime juice, sugar, salt and frozen watermelon, in that order. Pulse the blender to begin to break down the frozen fruit, then whip until blended, adding more water as needed. Cut small wedges of fresh watermelon for garnish if desired, cutting a slit into the side to perch the wedge on the rim of the glass.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y’all!
Cold Pressed Iced Coffee
Speedy Strawberry Lemonade
Southern Fruit Iced Tea
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.