4 cups cubed, seeded watermelon
6-ounce can frozen fruit punch concentrate, thawed
2 cups lemon-lime soda
Place watermelon cubes in a blender and blend until a smooth puree. Pour into empty ice cream pail; add concentrate and soda. Stir until well-blended. Freeze for about 2 hours and stir vigorously. Continue to freeze until slush consistency. Serve in paper cups.
"Every morning one must start from scratch, with nothing on the stoves. That is cuisine."
Fernand Point (1897-1955)
