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Cook Time:20 minsAdditional Time:3 hrs 10 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servings, 1/2 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:3 hrs 10 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servings, 1/2 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:3 hrs 10 mins
Additional Time:
3 hrs 10 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:12
Servings:
12
Yield:12 servings, 1/2 cup each
Yield:
12 servings, 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupsugar¾cupwater6 cups watermelon chunks, (4-pound watermelon), seeded2tablespoonslime juice
Cook Mode(Keep screen awake)
Ingredients
½cupsugar
¾cupwater
6 cups watermelon chunks, (4-pound watermelon), seeded
2tablespoonslime juice
DirectionsCombine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.TipsMake Ahead Tip: The slush will keep, in an airtight container, in the freezer for up to 2 days.Originally appeared: EatingWell Magazine, Summer 2002
Directions
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.TipsMake Ahead Tip: The slush will keep, in an airtight container, in the freezer for up to 2 days.
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Tips
Make Ahead Tip: The slush will keep, in an airtight container, in the freezer for up to 2 days.
Originally appeared: EatingWell Magazine, Summer 2002
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Nutrition Facts(per serving)56Calories0gFat14gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
