Watermelon Rum Slush

Watermelon Rum Slush

Notes: Freeze the melon chunks up to 1 week.

Sunset JULY 1997

  • Yield: Makes about 6 cups; 6 to 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 5.7%
  • Protein: 0.8g
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Carbohydrate: 11g
  • Fiber: 0.4g
  • Sodium: 4.5mg
  • Cholesterol: 0.0mg

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Watermelon Rum Slush Recipe