Ingredients
- 1 pound watermelon
- 2 tablespoon lemon juice
Preparation
Baking Directions:
Cut about 1 pound watermelon into small chunks.
Use the blender.
Use 2 tablespoons lemon juice; blend until the mixture liquefies.
Pour the mixture into a shallow glass or ceramic pan and freeze, for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so.
It should be slushy and crunchy.
