Watermelon-Moscato Slush

I adore such a large number of things about summer. Open air cooking ... Shows in the recreation center ... fourth of July firecrackers ... Outings to the shoreline or the lake ... Back-yard social affairs ... There are generally such a significant number of fun experiences to be had!

Know what else I adore about summer? Watermelon. Indeed, it's one of my most loved summer treats. Goodness, and I adore tasting invigorating, fresh, light-bodied wines ... they're simply ideal for helping beat the mid year heat, as well.

And after that I had an insane thought ... one of those absolutely splendidly insane thoughts. What about assembling watermelon and wine? Wouldn't that make the ideal refreshingly delectable, fun summer treat?

Watermelon-Moscato Slush is one of our most loved summer treats. Simply snatch a major succulent watermelon and some semi-sweet white wine to prepare this refreshingly scrumptious summer fun!

Indeed, with four straightforward fixings, and only a bit of spinning in a sustenance processor or blender, this slush prepares instantly. It's ideal for getting a charge out of for pretty much any action summer brings along, as well.

Having a drink following a hot day of yard work? This slush will beyond any doubt chill you off! Sitting and tasting by the pool? I really couldn't think about a more delectable beverage to have close by. Furthermore, here's the means by which genuinely simple this watermelon slush is to make.

Also try our recipe The Perfect Watermelon Lemonade

Watermelon-Moscato Slush ~ grab a big juicy watermelon and some semi-sweet white wine to whip up this refreshingly delicious summer cocktail fun.

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}
• additional Moscato for serving

Directions

1. Place watermelon cubes in a food processor or blender. Blend until smooth. Place a colander over a large bowl or 9x13-inch glass baking dish. Pour processed watermelon through the strainer to remove the pulp, reserving the strained juice.
2. Stir granulated sugar and lemon juice into the watermelon juice until the sugar is fully dissolved. Stir in Moscato.
3. Place the bowl or 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.
4. When ready to serve, spoon watermelon slush into a wine (or other) glass, filling the glass about 3/4 full. Pour in additional wine and stir. Garnish as desired.
5. *  Six cups watermelon cubes, pureed and strained, yields about 4 cups watermelon juice.  You can use watermelon juice released and collected when cutting up a whole watermelon instead, for all or part of the pureed juice.

Source : https://bit.ly/2Ui4fal

Read more our recipe Strawberry Brownie Skewers