• Liz Talley - Urban Graze

Spicy Watermelon Slush Drink

Delicious alongside chips and salsa, tacos, or other southwest favorites.

3 Tbsp. honey or organic cane sugar

1 rough-chopped jalapeno or other hot pepper (use less if you wish)

1/2 tsp. lime zest

1 Tbsp. lime juice

3 c. cubed, seeded watermelon


Combine the sugar with 1/3 c. water in a saucepan. Bring to a simmer and stir until sugar is dissolved. Remove from heat, add jalapeno and lime zest, and allow to rest for 15-20 minutes at room temperature and strain (save the liquid and discard the pepper and zest).

In a blender or food processor, combine and pureethe lime juice, watermelon, and strained syrup. Pour into a wide, shallow pan such as a 9x13 cake pan and place in the freezer. Stir with a fork after 2 hours, then freeze another 3-4 hours.

Recipe created or adapted by Liz Talley, Urban Graze

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