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Food & Wine March 28, 2018


An awesome tangy addition to your homemade ice-cream parlour! The double-blend helps to break down the slushy texture for a smoother end result. Makes about 1 litre.


  • 700g watermelon, rind removed
  • 1× 125g punnet raspberries
  • Juice of ½ lime



  1. Blend all the ingredients in a food processor or high-speed blender for 2–3 minutes or until completely liquefied.
  2. Transfer into a container and place in the freezer for one hour.
  3. Remove from the freezer and transfer the mixture to the food processor. Blend for one minute, then return to the freezer for 3–4 hours or until ready to serve.


Recipe: From Summer Fit by Sally Fitzgibbons, Macmillan, RRP $39.99

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