Just right on a hot summer day!
- seedless watermelon
- fresh or frozen raspberries
- lemon juice
- shallow glass pan
- Cut watermelon into small cubes. Put 2 cups of watermelon, 2 teaspoons of lemon juice, and ½ cup of fresh or frozen raspberries in a blender.
- Ask an adult to help you blend until smooth. Pour the mixture into a shallow glass pan and freeze for 1½ to 2 hours.
- Every half hour, use a fork to break up the ice crystals. When the mixture is thick and slushy, it’s ready to eat.
By: Kathy Gunst
Photos by: Guy Cali Associates, Inc.