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Name: Frozen Watermelon Slush (r T)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 3/4 c Sugar Note *; 3/4 c Lime Juice Or Lemon Juice; 1 md Watermelon

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INGREDIENTS

3/4 c Sugar ; Note *
3/4 c Lime Juice ; Or Lemon Juice
1 md Watermelon

Servings

INSTRUCTIONS

*NOTE: I reduced the amount of sugar as the watermelon I had was sweet....adjust to your liking. Cut watermelon into 2" wedges. Remove and discard the rind, black seeds, and as many of the softer white seeds as possible. Cut the flesh into 1" chunks, and place them in the bowl of a food processor. Process until liquefied. (Some small chunks may remain.) This will yield about 10 cups. Add the lime juice and sugar, and process just until incorporated. Transfer the watermelon mixture to a stainless steel bowl, cover, and freeze until solid, for 8 - 10 hrs. At least 3 - 4 hrs (but as long as 5 hrs) before serving, move the bowl to the refrigerator to soften the mixture. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve in cold glass goblets or bowls. Total Time: About 30 min, plus 12 - 14 hrs freezer and refrigeration time Yield: 8 servings This was very good... nice for a warm summer day/evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe by: Cooking With Claudine, Jacques Pepin Posted to Digest eat-lf.v097.n099 by Reggie Dwork on Apr 13, 1997

NOTES

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Frozen Watermelon Slush (r T)

3/4 c Sugar Note *
3/4 c Lime Juice Or Lemon Juice
1 md Watermelon

*NOTE: I reduced the amount of sugar as the watermelon I had was  sweet....adjust to your liking.    Cut watermelon into 2" wedges. Remove and discard the rind, black seeds,  and as many of the softer white seeds as possible. Cut the flesh into 1"  chunks, and place them in the bowl of a food processor. Process until  liquefied. (Some small chunks may remain.) This will yield about 10 cups.  Add the lime juice and sugar, and process just until incorporated.    Transfer the watermelon mixture to a stainless steel bowl, cover, and  freeze until solid, for 8 - 10 hrs.    At least 3 - 4 hrs (but as long as 5 hrs) before serving, move the bowl to  the refrigerator to soften the mixture. In the last hour before serving,  use a fork to break the softened mixture into shavings. Serve in cold glass  goblets or bowls.    Total Time: About 30 min, plus 12 - 14 hrs freezer and refrigeration time    Yield: 8 servings    This was very good... nice for a warm summer day/evening.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    Recipe by: Cooking With Claudine, Jacques Pepin Posted to Digest  eat-lf.v097.n099 by Reggie Dwork <reggie@reggie.com> on Apr 13, 1997

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Nutrition

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Serving Size: 1 Serving (644g)
Recipe Makes: 8

Calories: 393
Calories from Fat: 8 (2%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 6.1mg		0 %
Potassium 660.2mg		17 %
Total Carbohydrate 100.8g		30 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 98.4g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 393

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