Watermelon Rum Slush

recipe
Notes: Freeze the melon chunks up to 1 week.

Yield:

Makes about 6 cups; 6 to 8 servings

Recipe from

Sunset

Nutritional Information

Calories 79
Caloriesfromfat 5.7 %
Protein 0.8 g
Fat 0.5 g
Satfat 0.0 g
Carbohydrate 11 g
Fiber 0.4 g
Sodium 4.5 mg
Cholesterol 0.0 mg

Ingredients

1 piece (3 1/2 lb.) seedless watermelon
3/4 cup pineapple or white grape juice
1/2 to 3/4 cup rum or more fruit juice
1/3 cup lemon juice
Sugar

Preparation

1. Cut rind off watermelon and discard. Cut fruit into 1/2-inch chunks.

2. Line a 10- by 15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1 to 2 hours; if making ahead, transfer frozen chunks to a freezer bag.

3. In a blender, combine half the pineapple juice, rum, and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly puréed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.

Note:

Yamilka Hayes,

July 1997
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