Recipe by Leslie in Texas
This is from a May 1983 issue of Bon Apetit as the ending to an Indian meal, but I think it would be refreshing and delicious anytime in the summer! Use Splenda if you're counting calories. It's perfect for your next BBQ or after your 4th of July cookout!
Directions See How It's Made
- Sprinkle watermelon with sugar.
- Transfer to plastic zip-loc bags and freeze at least 4 hours (or up to several weeks).
- Finely purée frozen watermelon in food processor 2 cups at a time until fluffy.
- Serve in chilled tall parfait glasses, garnished with mint sprigs.