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Watermelon Rum Slush

Yield Makes about 6 cups; 6 to 8 servings
Notes: Freeze the melon chunks up to 1 week.


  • 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

Nutrition 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

How to Make It

  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.