What child doesn’t like watermelon? My kiddos were asking, nay, clamoring for watermelon the other day. And I thought, as I often do, about dressing it up a bit for Liesl’s slumber party. Basil and watermelon is a delicious choice, but of course my children do not like any “mystery flavor” that they cannot immediately place. I dread the flicker of suspicion on their little brows as they ask me, “Mom…what’s in this?” So! Mint takes these yummy slushies up a notch, while still being tame enough for the littles.
You will need:
- 6 cups cubed watermelon
- 1 cup water
- 1 cup sugar
- 1 bunch fresh mint
I love a simple recipe, don’t you? Add 1 cup of sugar to 1 cup of water. Stir. Throw in some fresh mint sprigs. Bring to a boil on the stove. Reduce heat and let simmer until all the sugar is dissolved. Discard the mint. Allow it to cool. You have mint simple syrup! Add it to lemonade or iced tea next time, yummy!
Process the watermelon in batches in the food processor. Press it through a fine mesh sieve into a large, sturdy measuring cup. Discard the pulp and seeds!
Pour the watermelon juice and the mint simple syrup into a baking dish, or other freezable container. Freeze overnight or for at least 4 hours.
Caaarefully place your dish of watermelon/mint mixture into the freezer. It’s better to put it on a SHELF in your deep freeze rather than in drawer. If you must close it into a drawer, close it slooooooowly! And mentally note that it’s in there if you must open the drawer before it’s completely set. Don’t yank it open 30 minutes later for something else. Learn from my mistakes, friend!
After your watermelon mixture is set, scrape it with a fork to make granules. Put your desired amount into a short glass and top with ginger ale or lemon-lime soda. Cheers!
We had these for Liesl’s little get-together, but these would be just the ticket for Independence Day! They taste like summer!