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Pink Watermelon Lemonade Slushes

Total 10 mins, includes cooling time
Active 10 mins
Makes 6 servings
TIP: The easiest way to freeze watermelon cubes is to place them on a waxed paper-lined baking sheet. Once frozen, they will not stick to the paper. If you have a small blender, you will need to blend half of the mixture at a time.
    • 5 cups frozen watermelon cubes (see Cook’s Note)
    • 1 cup fresh lemon juice
    • 1/2 to 3/4 cup Simple Syrup (recipe follows)
    • 6 thin watermelon or lemon wedges, for serving
    • Simple Syrup
      • 1 cup sugar
      1. In a blender, combine the watermelon cubes, lemon juice, and Simple Syrup (see Cook’s Note). Blend until smooth, stopping and scraping the sides as needed. For a thinner consistency, add up to 1 cup cold water and continue blending until smooth. Serve each glass cold with a watermelon wedge and straw.
      1. Simple Syrup
        1. In a small saucepan stir together the sugar with 1 cup water. Bring to boiling over medium-high heat without stirring. Boil until clear, about 1 minute. Pour into a clean heatproof jar and let cool. Cover and store in the refrigerator for up to 1 month.

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