I’ve been experimenting with the stuff in my freezer lately. Not the usual ice cube route but something that feels like a secret weapon during hot afternoons. Cold, damp, a little faintly salty from the watermelon’s natural moisture, and somehow crisp—like biting into a melty, icy watermelon slice that’s been sitting out for a while but is still perfect.
Made this the other day when I realized I had a giant watermelon sitting on my counter, half-shed of its early summer gloss. No fancy syrups or machines, just chopped fruit, a splash of lime, and a lot of patience. It’s weird how this simple slush managed to wipe away the mental fog I didn’t even notice I had. It’s not about impressing people or showcasing fancy techniques. Just a quick, honest way to restore some clarity, at least for a little while.
Right now, it’s the weird liminal moment where summer’s waning but the heat still lingers. Maybe this is less about the actual watermelon and more about holding onto that crisp, cool breeze you pretend you don’t want to leave behind.
Watermelon Slush
Ingredients
Equipment
Method
- Chop the watermelon into small, even chunks using the large knife and cutting board. Place the chunks in a mixing bowl.
- Juice the lime using a citrus press or by hand, then measure out approximately 2 tablespoons of fresh lime juice.
- Add the lime juice and a pinch of salt to the chopped watermelon. Toss gently to combine and evenly distribute the flavors.
- Transfer the flavored watermelon mixture to a shallow dish or tray. Spread it out evenly for quick freezing.
- Place the dish in the freezer. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals and ensure an even, slushy consistency. Repeat this process 4 times, total freezing time about 2-3 hours.
- Once the mixture is firm but still scoopable, serve the watermelon slush immediately in chilled glasses, garnished with a lime wedge if desired. The texture should be crystalline and slightly melted, with a crisp, icy appearance.
Maybe I’ll keep some in the freezer forever. Or forget about it for another week. Either way, it’s a good reminder—sometimes the simplest things are the biggest surprises. Like, who knew something icy and vaguely salty could be such a tiny act of rebellion against the heat?