Watermelon Slush Ice... Summery pink treat...

Personally I am not a big fan of icecreams but this time I had to try something cold and sweet but minus the cream /eggs / chocolate / flavourings  and all the hard work. Watermelons are a huge favourite every summer and they decorate the road side stalls in  small mountain heap.

Something about watermelon reminds us of summer in a big way ..:)

Of all the melon varieties, watermelon has a more photogenic presence with its pleasant red watery flesh rimmed with green skin and studded with black seeds.

Actually the watermelon plant is a vine like creeper which finds its way around on the ground and it needs a firm support to grow.

It is believed to have first grown in South Africa and then migrated to other places. As we all know they are 92% water, so grows well in dry arid places.

The fruit itself is a berry , can you believe it???? Yes, it is a berry and referred by the botanists as "Pepo"...:)) A very cute name, isn't it..!!!

There are almost 1200 varieties of watermelon, some are bland and bitter too. Personally I have not come across any of those other varieties.

For the Ice Slush:
Fresh watermelon : 1 kg [red flesh part]
Caster sugar: 100 gms
Cranberry juice: 60 mls.
Lemon juice: 30 mls.

Garnish:
Fresh mint sprigs
Basil seeds : 1 tsp soaked in a little water

1.Mix the sugar and cranberry juice in a pan and stir over low heat until the sugar is dissolved.
2.Bring to a boil, then lower the heat and simmer for 5 minutes. Leave the sugar syrup to cool.
3.Remove the seeds from the water melon flesh and cut the flesh into small pieces.
4.Process the watermelon flesh into a smooth puree.
5.Stir in the lemon juice and sugar syrup. Pour the red smooth puree into a freezer proof container.
6.Freeze for 2-3 hours or until it has as slushy texture.

7.Remove from freezer and whisk to break up the ice crystals.
8.Return to the freezer for another 30 minutes, remove and whisk again.
9.Return to the freezer and freeze until solid.
10. Remove 10 minutes before serving time from the freezer and scoop out small portions into individual glass bowls.
11. Garnish with sprigs of mint leaves and a drizzle of basil seeds.

Note: Add more sugar if you have a sweet tooth or drizzle more sugar syrup or honey if you fancy some.You can make this any other fruit that your heart yearns for .... musk melon, cantaloupe, berries, lime, apple, mangoes etc... The basil seeds doesn't add any flavour but adds a pleasant feel to the slush itself.

Enjoy...

Scribbled by Reva