Watermelon Rum Slush Recipes
WATERMELON-STRAWBERRY SLUSH
Perhaps watermelon fans already know that a chilled wedge is not the only way to enjoy it. What about drinking it instead? Here, watermelon and strawberries are blended with a little sugar, lemon juice and a healthy glug of rum or vodka. Leave the spirits out if you're serving teetotalers or children. Paper umbrella optional.
Provided by Florence Fabricant
Categories cocktails
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender, and process until smooth. Pour into 2 glasses, and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 24 grams
WATERMELON-RUM SLUSH
Make and share this Watermelon-Rum Slush recipe from Food.com.
Provided by Hey Jude
Categories Beverages
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut rind off watermelon and discard. Cut fruit into 1/2-inch pieces. If you want to have garnish for your drinks, salvage some wedges of rind with fruit attached before chopping up the rest.
- Line a 10-15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1-2 hours. If making this ahead, transfer frozen chunks to a freezer bag.
- In a blender, combine half the pineapple juice, rum and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly pureed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.
Nutrition Facts : Calories 123, Fat 0.3, Sodium 2.8, Carbohydrate 18.7, Fiber 0.9, Sugar 14.9, Protein 1.3
WATERMELON RUM SLUSHES
Make and share this Watermelon Rum Slushes recipe from Food.com.
Provided by Diana Adcock
Categories Beverages
Time 5m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender pour in 1/2 each of the grape juice, rum and lemon juice.
- Turn on blender and begin to add 1/2 of the frozen watermelon, chunk by chunk.
- Taste and add sugar if needed.
- Pour into 3 tall glasses and repeat.
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- Line a 10- by 15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1 to 2 hours; if making ahead, transfer frozen chunks to a freezer bag.
- In a blender, combine half the pineapple juice, rum, and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly puréed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.
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Cuisine AmericanCategory BeverageServings 6Total Time 2 hrs 10 mins
- Line a large baking sheet with parchment paper. Carefully cut rind off the watermelon half. Cut a slice of watermelon from the center about 1/4-inch thick. Use a small star-shaped cookie cutter to cut 6 watermelon stars. Refrigerate stars.
- Cube remaining watermelon and place on baking sheet, you should have about 10 cups. Place in freezer for 2 hours. Skewer watermelon stars and 3 blueberries onto toothpicks. Run a slice of lime around the rim of each glass and dip glasses in blue sugar.
- In a blender add frozen watermelon pieces, vodka or rum, lime juice, and water. Blend for about 2 minutes or until smooth. Taste for sweetness and add simple syrup if desired.
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- Line a 10- by 15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1 to 2 hours; if making ahead, transfer frozen chunks to a freezer bag.
- In a blender, combine half the pineapple juice, rum, and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly puréed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.
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- Cut the watermelon into cubes, then place in a large freezer bag and freeze overnight as shown in the recipe video (optional, *see notes).
- Run a lime wedge around the rim of four glasses. Then dip the rims of the glasses in salt or sugar.
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- Lightly blend the watermelon chunks in a food processor or blender, then push through a fine sieve to get rid of the seeds. Use a spoon to press out more of the juice.
- Pour into a metal baking dish or pan and freeze for 3 hours. Then use a fork to break the mixture up until it is quite slushy. Return to the freezer and repeat this process after 2 hours.
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