The credit for making this recipe all goes to Lucy. Just like I did with my goat-cheese empanadas in Real Simple, she saw this recipe for Watermelon-Raspberry Slushies in her August issue of High Five magazine, and knew immediately that she had to make it. I don't know why this recipe; there are recipes in the magazine every month and she never wants to make any of them--but this one just looked good to her I guess.

It's quite simple; mix two cups of watermelon, 1/2 a cup of raspberries and 2 teaspoons of lemon juice in the blender. Blend it, then dump the mixture into a dish and freeze for an hour or two.


And now here's the part where we deviated from the recipe. You're supposed to pull the dish out of the freezer every 30 minutes and break up the ice crystals, so that it becomes (like the recipe says) a slushy consistency. Not frozen solid.

But we stuck it in the freezer and then went out to play in the sprinkler and completely forgot about it.

So it was frozen solid by the time we pulled it out again. However, this did not deter from its deliciousness. We just scooped out chunks and ate it. It was basically just like a popsicle in a dish. In fact, I considered making it again, and dumping it into our popsicle molds, and then we'd have sweet healthy homemade popsicles! But instead we ate up the rest of the watermelon and I haven't bought it again yet.

What I loved about the recipe, besides the simplicity of it, was that it was completely delicious--you really felt like you were having a treat--but it had no added sugar at all. Just the natural yumminess of the fruit. You could munch the cold sweetness to your heart's content without feeling like you were overindulging. You could even tell your kids they were getting a special treat for dessert, while knowing that it was actually a healthy snack--nothing but fruit!



Sometimes moms have to be devious that way.