Prep 25 mins
Cook 0 mins
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!
- 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.