Watermelon slush. Just three ingredients and a little bit of time.
Start by making your simple syrup, because it has to cool. Bring 1 1/4 cup water and 1 1/4 cup sugar to a boil and then reduce to a simmer until all sugar is dissolved. No stirring! Since I got this ice cream maker my self control is really being tested! Caramel and simple syrup = no stirring. Restrain yourself.
The sugar was completely dissolved immediately after the boil for me. I poured it into a bowl and put it over an ice bath. I wanted my dessert ASAP. If you have more time, make it well ahead of time and refrigerate. Better yet, make a large batch and keep it on hand for summertime emergencies. 
While you’re waiting on the syrup to cool, cube half of a seedless watermelon. Puree it in batches in a food processor or blender until completely liquefied.
If you are weird about seeds, strain the juice. I didn’t. I’m much too lazy for that. I didn’t mind the occasional seed particle in the end result. If I was serving this to someone other than Steve and I, I might splurge on straining because I’m nice like that.
Next up, juice of half a lemon and add to the watermelon juice. Give it a good stir.
Then it’s time to marry sugar mixture one with sugar mixture two. And…
After 25 minutes in the ice cream maker, you have a refreshing slushy delight! It’s perfect as is, or maybe with a little vodka? Or rum? Or tequila? Really any liquor for that matter! 
But since it’s a weeknight, I’m happy to just enjoy it as is.
It couldn’t be a better treat for this muggy May night.
