Watermelon slushie

Author: Diane Temple

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Serves: 4 (makes about 800ml)

Time to make: 10 mins , plus 2 hrs freezing

Ingredients

More weights & measures

2 tablespoons castor sugar
2 tablespoons water
1 teaspoon finely grated lime zest
800g watermelon flesh, seedless (you will need about a 1.5kg watermelon)
⅓ cup white rum
extra lemon or lime juice

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Instructions

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1 In a small saucepan, combine sugar, water and lime zest over low heat and stir to until sugar is dissolved. Bring to the boil and simmer for 1 minute. Leave to cool.

2 Meanwhile, chop watermelon into large chunks and place in a blender with syrup and blend until puréed. Strain into a large bowl and add rum.

3 Pour into a 16x26cm (base) slice pan and freeze for 1 hour. Stir with a fork to break up ice that has formed around the edges. Taste for sweetness and if too sweet add a little lemon or lime juice to taste, teaspoon by teaspoon. Freeze for another hour. Stir again with a fork, pour into serving glasses and serve immediately.

HFG tip

This should have a sloppy texture, not dry and icy as in a granita. Use a pan that will hold the slushie so it's about 2-3cm deep while it freezes.

Nutrition Info (per serve)

Calories 135cal

Kilojoules 565kJ

Protein 0.8g

Total fat 0.4g

–Saturated fat 0g

Carbohydrates 24.5g

–Sugars 24.5g

Dietary fibre 0.4g

Sodium 9.2mg

Calcium 10mg

Iron 0.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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