Pink Watermelon Lemonade Slushes

Pink Watermelon Lemonade Slushes

by Magnolia
Total 10 minutes | Active 10 minutes
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.

Ingredients

  • 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

Directions

  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.

    2. 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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