Watermelon Lemonade Slushie

Watermelon Lemonade Slushie

This slushie is as beautiful as it is refreshing. Fresh basil is the secret ingredient:Ssteep it in a simple syrup (equal parts sugar and water), then remove it before blending the slushie, so it adds a subtle herbaceous note. Dovetailing Tip; Use the simple syrup with basil added that you made on day 2 in todays lemonade slushy.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 160

2 pounds watermelons cubed watermelon (about 4 cups)
1/2 cup sugar sugar
1 bunch basil large basil stems and leaves roughly chopped (about 2 cups) plus 4 whole leaves for garnish
lemon Juice of 3 lemons (about 1/2 cup)

Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.

Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.

When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.

Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

Source: foodnetwork.com

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