Tuesday, November 1, 2011

Watermelon rosewater slushy

Enjoy a thousand-and-one Arabian nights with this petal-scented sparkler.
600 g (3 cups) chopped watermelon
1 teaspoon rosewater
1 teaspoon lemon juice
500 ml (2 cups) lemonade

Blend the watermelon in a blender until smooth. Combine with the rosewater, lemon juice and lemonade then pour into a shallow metal tray. Cover with plastic wrap and freeze for 2 hours, or until just solid around the edges. Return to the blender and blend until thick and slushy. Make 4 large glasses.

Note: Watermelons are now available almost all year, but tend to be sweeter in the warmer months. Choose one that feels heavy for its size.


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