Watermelon slushie

Photographer: Cath Muscat

Serves: 4 (makes about 800ml)

Time to make: 10 mins , plus 2 hrs freezing

Ingredients

2 tablespoons castor sugar
2 tablespoons water
1 teaspoon finely grated lime zest
800g watermelon flesh, seedless (you will need about a 1.5kg watermelon)
⅓ cup white rum
extra lemon or lime juice

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Instructions

Stay Awake

1 In a small saucepan, combine sugar, water and lime zest over low heat and stir to until sugar is dissolved. Bring to the boil and simmer for 1 minute. Leave to cool.

2 Meanwhile, chop watermelon into large chunks and place in a blender with syrup and blend until puréed. Strain into a large bowl and add rum.

3 Pour into a 16x26cm (base) slice pan and freeze for 1 hour. Stir with a fork to break up ice that has formed around the edges. Taste for sweetness and if too sweet add a little lemon or lime juice to taste, teaspoon by teaspoon. Freeze for another hour. Stir again with a fork, pour into serving glasses and serve immediately.

HFG tip

This should have a sloppy texture, not dry and icy as in a granita. Use a pan that will hold the slushie so it's about 2-3cm deep while it freezes.

Nutrition Info (per serve)

Calories 135 cal

Kilojoules 565 kJ

Protein 0.8 g

Total fat 0.4 g

Saturated fat 0 g

Carbohydrates 24.5 g

Sugar 24.5 g

Dietary fibre 0.4 g

Sodium 9.2 mg

Calcium 10 mg

Iron 0.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.