- 4 cups seedless local watermelon
- ½ cup organic cane sugar
- 3 tablespoons Triple Sec
- Juice of 1 lime
- 1 chili of choice: cayenne, jalapeño or serrano, seeds removed and chopped rough
Blend all ingredients together in blender until smooth.
Pour into an 8-by-8-inch metal pan and place in freezer.
Every hour stir with fork to form ice crystals. This recipe can be made ahead, and kept in tightly covered container in freezer.
About this recipe
This recipe is by Julie Hettiger, food stylist and culinary consultant. Her work includes the beautiful Texas on the Table, featured in our first issue.