2 tsp lemon juice
½ cup fresh or frozen raspberries.
Cut watermelon into small cubes. Put watermelon, lemon juice, and raspberries in a blender.
Blend until smooth. Pour the mixture into a shallow glass pan and freeze for 1½ to 2 hours.
Every half hour, use a fork to break up the ice crystals. When the mixture is thick and slushy, it's ready to eat.
From Highlights High Five (August 2010)
Cut watermelon into small cubes. Put watermelon, lemon juice, and raspberries in a blender.
Blend until smooth. Pour the mixture into a shallow glass pan and freeze for 1½ to 2 hours.
Every half hour, use a fork to break up the ice crystals. When the mixture is thick and slushy, it's ready to eat.
From Highlights High Five (August 2010)
