Watermelon Ice Drink

Two and a half cups of fresh watermelon, a handful of crushed ice, and a blender. That’s it. No sugar, no juice, no syrup. Just pure watermelon blitzed into a frozen slush that tastes like summer in a glass.

The key is saving every drop of juice when you chop the watermelon. Work over a bowl so nothing is lost, then pour the chunks and juice into the blender together. Ripe, peak-season watermelon has enough natural sugar on its own. Adding sweetener would mask the clean, refreshing flavor.

The rose geranium leaf garnish is an old-fashioned Southern touch. It adds a subtle floral aroma as you drink without changing the taste. If you don’t have rose geranium growing in the garden, a sprig of fresh mint works too.

Serve immediately with long spoons. This separates as it sits, so drink it fast while the texture is still thick and slushy.

Chef Tips

• Use the sweetest, ripest watermelon you can find. An underripe melon makes a bland, watery drink
• Seed the watermelon thoroughly. Even small white seeds create a gritty texture in the blender
• Freeze watermelon chunks for an hour before blending if you want an even thicker, slushier consistency and less ice
• Blend just until smooth. Over-blending warms the mixture and thins it out

Variations

• Add a squeeze of lime juice for a watermelon limeade slush
• Blend in a few fresh strawberries for a watermelon-berry version
• For an adults-only version, add a shot of vodka or white rum before blending