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Frozen: Watermelon Basil Slush

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"You'll always find a watermelon in our house during the summer months. I like to keep a bowl of it cut up in the fridge so that it's ready to pull out and eat at any given moment. I also like to have it on hand to make this watermelon slush recipe. It's great when you're craving a refreshing summer treat, hosting guests, or feeling eager to make something special for the kids. The fresh basil added to the slush sets this summery drink apart."

List of Ingredients

◦ 4 cups cubed seedless watermelon
◦ 1 cup ice cubes
◦ � cup light coconut milk
◦ � cup agave syrup or simple syrup
◦ � cup chopped fresh basil
◦ 6 mini (each 1 inch wide) watermelon wedges, for garnish
◦ Fresh basil leaves, for garnish


Recipe

Place the cubed watermelon in a resealable bag or on a baking sheet lined with parchment paper and put in the freezer for at least five hours, or until frozen.

Add the watermelon, ice cubes, coconut milk, syrup, and basil to a high-speed blender and pur�e on high for two minutes, until smooth.

Divide the slush evenly between six small- to medium-size glasses. Garnish with a watermelon wedge and basil leaves.

Serves 6




❧ Tips:

✰ If you don't like basil, omit it! You'll still get all the refreshing deliciousness of this drink without the herby flavor.

✰ I like to pop the serving glasses into the freezer for about an hour before serving the slush so they are cold and frosty.