Watermelon-Moscato Slush

By srumbel

from thekitchenismyplaground
used black box wine

Ingredients

• 6 c. watermelon cubes, seeds removed
• 1/4 c. granulated sugar
• 1 T. freshly squeezed lemon juice
• 1 c. Moscato (or other slightly sweet white wine)

Preparation

Step 1

Place watermelon cubes, sugar, and lemon juice in a food processor or blender. Blend until smooth. Pour through a strainer to remove the pulp. Place strained liquid in a glass baking dish and stir in the Moscato.
Place the baking dish in the freezer and freeze the mixture for 2 to 3 hours, stirring with a fork every 45 minutes or so to break up ice crystals.
When ready to serve, spoon the watermelon slush into a wine (or other) glass, filling the glass about 3/4 full. Pour in wine and stir.