Try this Watermelon Slushy recipe for a vibrant, lime‑kissed frozen treat that’s perfect summer refreshment.

Scale

1 kg watermelon flesh, chopped (about ½ large watermelon; seeds removed)
Juice of 1 lime (approximately 1 tablespoon or more, depending on size)
Zest of 1 lime
Optional sweetener: 1‑2 teaspoons honey, agave syrup, or simple syrup (if watermelon is not very sweet or you like extra sweetness)
Ice cubes (if needed, about 1 cup)
Mint leaves, for garnish (optional)

Prepare the watermelon:
Remove the rind and any seeds from the watermelon. Chop the flesh into medium‑sized cubes. For best texture, choose a watermelon that is ripe but firm (not mushy).
Zest and juice the lime:
Rinse the lime. Use a fine grater or zester to remove the green outer skin (just the green part; avoid the white pith). Then cut the lime and squeeze out the juice, straining out seeds.
Blend the mixture:
In a blender, combine chopped watermelon flesh, lime juice, and lime zest. If the watermelon is very juicy, you may not need ice; if it seems a bit watery or soft, add a few ice cubes to help with texture.
Sweeten if desired:
Taste the slushy; if you want more sweetness, add 1‑2 teaspoons honey, agave syrup, or simple syrup. Blend again briefly until smooth.
Check texture:
If you want a thicker slushy, use more ice or partially freeze some watermelon cubes beforehand. For a more liquid texture, use just watermelon and little to no ice.
Serve immediately:
Pour into chilled glasses. Garnish with fresh mint leaves and a thin lime wedge or extra lime zest on top for visual appeal and aroma.

Use a high‑speed blender if possible for a very smooth, almost sorbet‑like texture.

If your watermelon has a lot of seeds, remove as many as possible first to avoid bitterness.

Chill the watermelon flesh beforehand (in the fridge) if you want an even colder drink without diluting with too much ice.

Adjust the lime amount to taste—some people prefer strong citrus, others more mellow. Zest adds aroma more than sourness.

Keywords: Watermelon Slushy