Sunday, July 8, 2012
No, You Just THINK You're At the Hasty Market in 1989: Watermelon Lime Slushie
My friend Meghan came over to visit this week and brought with her a seriously giant watermelon. It was so big and so round she had to clarify that the gift was not actually a comment on my current rotund pregnant condition. Just a happy coincidence, that part.
Fortunately, I have been eating watermelon on a near-daily basis since the weather warmed up, so the fruit was very much appreciated. The problem was, I'm the only one in the house who eats it*, so I was a bit flummoxed about how I could eat all that melon before it started to go off. After some consideration, I chopped the thing in half. Half of it got hacked into edible slices and stored in the fridge and the other half got frozen.
I looked up a lot of recipes using frozen watermelon and then pieced together this one of my own, which was amazingly refreshing and has the texture of the slushies I used to get at the corner store when I was a teenager. They came with spoon straws, freeze headaches, and sugar crashes. Wow, I loved them. Watermelon wasn't always a flavour option, but when it was, I was all over it.
This slushie didn't give me a freeze headache or a sugar crash, so I guess it wins. I used my food processor to make it instead of the blender because the frozen watermelon is really hard to blend. Even with the food processor, it took longer than I expected to get to prime slushie consistency, but if you try it just hang on, you'll get there eventually.
Watermelon Lime Slushie
3 cups frozen watermelon chunks**
juice from two limes
1/2 cup water or apple juice
2 tsp agave nectar
Place all ingredients in a food processor or high power blender and pulse to combine until the mixture reaches the desired texture.
Makes two medium sized slushies.
*With the exception of two of our dogs, Oreo and Catie, who psychotically love watermelon. For real. The other dog, Sacha, won't touch the stuff. When I try to give her a piece she lets it fall right out of her mouth onto the floor, where it is promptly snarfed up by one of the others.
**If you don't want to aggravate yourself while freezing watermelon, here's what you do: Cut the watermelon into 1/2 inch chunks and lay them all out (touching as little as possible) on a cookie sheet covered with parchment or a Silpat mat. Freeze. Then you should be able to release them from the cookie sheet quite easily by peeling up the parchment or mat. After that you can put them in a ziplock bag or freezer-proof container for storage. If you put them in the bag or container without the initial freeze, you'll end up with one giant hunk of frozen watermelon, which, if you don't want to use nineteen cups of watermelon in one recipe at once, can be frustrating.