Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This incredibly refreshing icy dessert is made without using an ice cream maker.

Source: EatingWell Magazine, Summer 2002


Recipe Summary

3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.

  • Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.

  • Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.

  • Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


Make Ahead Tip: The slush will keep, in an airtight container, in the freezer for up to 2 days.

Nutrition Facts

1/2 cup
56 calories; protein 0.5g; carbohydrates 14.4g; dietary fiber 0.3g; sugars 13.1g; fat 0.1g; vitamin a iu 433.7IU; vitamin c 6.9mg; folate 2.5mcg; calcium 6.2mg; iron 0.2mg; magnesium 7.9mg; potassium 88.4mg; sodium 1.3mg; added sugar 8g.

1/2 fruit, 1/2 other carbohydrate