Watermelon Lemon Slush Recipe Watermelon Smoothies Watermelon And 1 cup lemon juice, freshly squeezed, with pulp (from approximately 4 large lemons) 1 2 cup superfine or granulated sugar 8 cups seeded and diced watermelon 30 to 40 ice cubes garnish: 2 tablespoons fresh mint or miniature chocolate chips, for garnish . instructions: note: the slushes must be made in 4 batches. Instructions: lemon custard: combine milk and zest in a saucepan; bring to a boil. remove from heat, cover, and let stand 30 minutes. reheat slowly. place rack in center of oven, and preheat to 325 degrees f 160 degrees c. line a medium size roasting pan with 2 layers of paper towels. place 4 (6 ounce) custard or coffee cups in pan.
Watermelon Lemon Slush In a large bowl, stir flour, sugar, baking powder and salt together. mix the small pieces of butter with dry ingredients using your fingertips, until mixture resembles fine meal. add the blueberries and 1 tbsp. lemon zest and toss gently. in a separate bowl, lightly beat egg and cream together and add slowly to dry ingredients. In a blender, puree strawberries and watermelon until almost smooth, about 30 sec., strain. discard pulp. in a blender, combine ice, half of the strained fruit puree and next 4 ingredients. cover, blend ingredients until slushy. divide among 4 glasses. garnish with mint, watermelon slices and cocktail umbrellas. makes 4 drinks. 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. Place the watermelon cubes on the prepared sheet and freeze for 4 hours or until frozen solid (see note). meanwhile, in a small pot, bring the water, lemon juice and sugar to a boil. simmer until the sugar has dissolved. refrigerate the syrup until ready to use. in a blender or food processor, purée the watermelon cubes and cooled syrup until.
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