1 Large seedless watermelon
3 cups Pomegrante juice
Sugar to taste
Makes about 8 servings
Cut the melon in half length wise. Scoop out the pulp and place on foil lined baking sheets in thin layers. Place melon in freezer for three hours or until melon is frozen. Blend frozen melon and pomegrante juice in blender on high until slushy. Add sugar to taste.
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