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Watermelon slushie
0 Likes
Prep Time:
265 minutes
Cook Time:
Total Time:
265 minutes
Cool off with our refreshing watermelon slushie perfect for summer gatherings.
Ingredients:
  • 3kg watermelon, rind removed, flesh coarsely chopped, plus watermelon slices, extra, to serve
  • 125g punnet fresh raspberries
  • 20.00 gm caster sugar
  • 1 tsp vanilla bean paste
  • Soda water, to serve
  • Persian fairy floss, to decorate (optional)
  • Edible flowers, to serve (optional)
Instructions:
  • Puree the watermelon in a blender until smooth. Strain through a sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible. Reserve 500ml (2 cups) watermelon juice in a jug and chill in the fridge. Freeze the remaining juice in a plastic container or ice-cube trays for 4 hours. Clean the blender.
  • Blend the raspberries, sugar, and vanilla bean paste until silky smooth. Strain the mixture through a sieve into a bowl, pressing with a spoon to get all the liquid. Discard the solids and clean the blender.
  • Take the frozen watermelon juice out of the freezer and let it sit for 10 minutes to soften. Transfer to a cutting board and roughly chop it. Add it to a blender with the chilled watermelon juice and blend until smooth.
  • Cut star shapes out of the leftover watermelon slices using a star-shaped cutter. Pour the raspberry puree evenly into 4 large serving glasses. Add the watermelon mixture and soda water on top. Garnish with the watermelon stars, fairy floss, and edible flowers for extra flair.

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