Drinks & Juicing
Watermelon & mint slush
A cup of cool for a hot summer’s day. Don’t blitz it too much or it will melt into a liquid. You want a snow-like texture. As long as the watermelon is frozen you can make this at a moment’s notice. Ideal for our temperamental summers. It is the lazy cousin of the granita, whereby you blend and then freeze the mixture; forking and scraping it every 30 minutes as it freezes to get delicate ice crystals. Makes 2 large glasses or enough for 4 kid's portions.
Cook's notes
We tried making this in a jug blender but it wouldn't break down very well without having to stop and muddle the chucks down to the bottom, a processor makes a much better job as it gives it room to move.
Ingredients
- 1/2 a mini watermelon
- 2 1/2 tbsp maple syrup or honey
- 6 mint leaves, finely chopped
- 1 lime
Method
-
Step 1
Remove the skin and any large pips from the watermelon ( the pips are usually small enough to be fine in a mini watermelon). Dice the flesh, lay it on a tray and freeze it overnight.
-
Step 2
When you want to make the slush, pop the frozen watermelon into a food processor with the maple syrup, mint, juice of half the lime and about 4 tablespoons of water.
-
Step 3
Blitz into a coarse icy blend.
-
Step 4
Taste and adjust with more lime juice and maple syrup to your liking. Serve immediately. Spoon from the glass or wait until it has softened enough to use a straw.