Watermelon ice cubes
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Watermelon Lemonade Slushie
DISH COURTESY OF FOOD NETWORK KITCHEN AREA
Total: 3 hr 10 minutes
Preparation: 5 min
Non-active: 3 hr
Prepare: 5 min
Yield: 4 servings
2 pounds cubed watermelon (about 4 cups).
1/2 cup sugar.
1 big bunch basil, stems and leaves roughly sliced (about 2 cups), plus 4 entire leaves for garnish.
Juice of 3 lemons (about 1/2 cup).
Place the watermelon in a single layer on a rimmed baking sheet, and freeze till completely frozen, like ice, about 2 hours.
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring periodically, up until the sugar is entirely melted, about 5 minutes. Switch off the heat, include the sliced basil and stir up until entirely wilted. Cool completely at room temperature, a minimum of 1 hour.
When the watermelon is entirely frozen, put half in a mixer. Strain the basil syrup into the blender, utilize the back of a wood spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and mix up until the mixture is mostly smooth, pushing it down with a wood spoon or spatula if needed. Add the remaining watermelon, and continue to mix till the mixture is completely smooth.
Spoon the mixture into 4 short glasses (or wineglasses, if you wish to be elegant), and garnish each with a basil leaf.
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Watermelon Lemonade Slushie|Food Network.