Sunday, November 6, 2011

Watermelon and strawberry slushy

Think plump and juicy when choosing strawberries. Repeat out loud: plump and juicy.
2 kg (10 cups) chopped watermelon (1 large watermelon)
250 g (9 oz) strawberries, hulled
2 teaspoons caster (superfine) sugar

Combine the watermelon, strawberries and sugar in a bowl. Blend the mixture in batches in a blender until smooth, then pour into a shallow metal tray. Cover with plastic wrap and freeze for 2-3 hours, or until the mixture begins to freeze. Return to the blender and blend quickly to break up the ice. Make 6 medium glasses.


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