Refreshing, easy to make, and loved by children and adults alike.
1 cup sugar
1 cup water
1 (8 pound) watermelon, cut up
1¼ cup lime juice (from 8–9 limes)
To Make This Entire Batch Into a Frozen Watermelon Margarita:
3 cups tequila
¼ teaspoon Maldon salt
Place a large sieve over a large bowl.
In a small pot, make a simple syrup by dissolving the sugar in the water over low heat.
Place watermelon chunks into the bowl of a food processor fitted with the “S” blade. (Not all of it will fit at once, so you will have to do this in 3 or 4 batches.) Blend until watermelon is completely pureed. Pour into the sieve lined bowl to strain juices into the bowl. Discard pulp. (You should have 12 cups watermelon juice.)
Add simple syrup and lime juice. (If making alcoholic variation, add tequila and salt now as well). Mix to combine.
Pour into an airtight container. Place a layer of plastic wrap right over the liquid mixture; cover container. Freeze for at least 6 hours or overnight.
Remove from freezer for 1 hour to slightly thaw. Place chunks of frozen mixture into a food processor fitted with the “S” blade; pulse until mixture become slushy. Don’t over pulse or it will just become liquid. Return watermelon “slush” to container and refreeze.
After one hour, stir with a metal spoon. Return container to the freezer.
Remove container from the freezer 10 minutes prior to serving. Use a metal spoon, scrape a layer of ices from the top; serve in a cup or bowl. Enjoy!
Chefs share recipes for Sukkot, the outdoor holiday we need right now
From Peas, Love & Carrots blog [link to blog: www.peaslovencarrots.com] by Danielle Renov.