Time to make: 10 mins , plus 2 hrs freezing
Total cost: $ 8.20 / $ 2.05 per serve
(at time of publication)
- 2 tablespoons castor sugar
- 2 tablespoons water
- 1 teaspoon finely grated lime zest
- 800g watermelon flesh, seedless (you will need about a 1.5kg watermelon)
- 1/3 cup white rum
- extra lemon or lime juice
Total fat 0.4g
Saturated fat 0g
Dietary fibre 0.4g
1 In a small saucepan, combine sugar, water and lime zest over low heat and stir to until sugar is dissolved. Bring to the boil and simmer for 1 minute. Leave to cool.
2 Meanwhile, chop watermelon into large chunks and place in a blender with syrup and blend until puréed. Strain into a large bowl and add rum.
3 Pour into a 16x26cm (base) slice pan and freeze for 1 hour. Stir with a fork to break up ice that has formed around the edges. Taste for sweetness and if too sweet add a little lemon or lime juice to taste, teaspoon by teaspoon. Freeze for another hour. Stir again with a fork, pour into serving glasses and serve immediately.
This should have a sloppy texture, not dry and icy as in a granita. Use a pan that will hold the slushie so it's about 2-3cm deep while it freezes.
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Hanu de Jong
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