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Strawberry Watermelon Summer Slush

Strawberry Watermelon Summer Slush

[Photo: Christianne Winthrop]

I don't know where you are, but here—it's hot. Not just warm, but sleep-with-an-ice-pack, shower-thrice-a-day hot. I have no desire to even look at the kitchen, and the refrigerator is only open so we can stand in front of it. My old neighborhood had an ice cream truck, which was a wonder to behold on days like these, but unfortunately my new place doesn't seem to have been blessed. It's hot enough to even consider the quickie mart slushie, those neon-colored sugar concoctions that taste nothing like the flavors they're named for. The 99 cent price tag may be right, but the completely unnatural ingredients are not.

Why would I go that route when just a few ingredients in the fridge can give me far healthier and much tastier results? To make this strawberry and watermelon slush, I just dropped the diced fruit in my blender, added some citrus juice to help the blender move, a little honey for sweetness, and then it's straight to the freezer. You could strain out the strawberry seeds if you like, but I found it to be an unnecessary step since the seeds are so small. The mixture will be at proper slushie consistency after 5 hours, but you can also leave it in the freezer overnight. Take it out of the freezer about 20 minutes before you want to use it, toss the frozen chunks back in the blender and enjoy!

About the author: Christianne Winthrop is a freelance food writer, caterer and culinary instructor. She lives in Los Angeles with her husband Bob and their beta fish, Hercules.

Strawberry Watermelon Summer Slush

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About This Recipe

Yield:makes 4 servings
Active time:10 minutes
Total time:8 hours, 10 minutes
Special equipment:blender, freezer-safe container, wooden spoon

Ingredients

  • 3 cups seedless watermelon, chopped into 3/4" chunks
  • 1/2 pound (about 12 large) strawberries, halved
  • 2/3 cup freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey

Procedures

  1. 1

    Combine all ingredients in blender and blend until smooth. Pour liquid into freezer-safe container (I used a 11"x7" Pyrex baking dish).

  2. 2

    Put container in freezer and let freeze for at least 5 hours and up to overnight. If frozen solid, let stand at room temperature for 15-20 minutes, then cut into chunks and put back in blender.

  3. 3

    Pulse the frozen chunks in blender for 20-30 seconds, removing top and moving the chunks with a wooden spoon if necessary. Serve immediately with a straw and spoon.

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