This watermelon slushie recipe will make you the star of the BBQ

"While slushies in the college days were associated with neon-dyed, high-sugar tubes that may or may not have been spiked with vodka, this little fella is of the more saintly variety." says gluten-free foodie and author Finn Ní Fhaoláin.

With no added sugar or colouring whatsoever, it is the perfect pick-me-up on a hot summer’s day. What you decide to do with it in the evening is entirely up to you (rum, the answer is always rum). Makes 4–6 large glasses, depending on the size of your watermelon 1 watermelon – yep, that simple! I find the smaller ones less inclined to have the big seeds, so getting a few of the wee ones means less cowboy-style spittin’ while you sup. Cut the watermelon in half and lay each half flat-side down on a chopping board. Dear God, please be sure it’s not one of those damn chopping boards that’s permanently infused with the taste of garlic! Slice the top off and then peel down the sides. You should be left with just the pink flesh (creepy …) of the watermelon. Chop it up into little cubes. Lash the cubes in a container and pop it in the freezer for a few hours. They don’t need to go rock solid, just slushie-esque! Take ’em out, pop ’em in a big jug, blast with a hand blender – all done! To Serve Looks lovely with a barbecue table spread – I like one big jug decorated with mint and then individual glasses for people to help themselves. This is also delicious with honeydew melon – prepare it exactly the same way. Top Tip: If you want to make it into a cocktail (did someone mention rum?), squeeze the juice of a few limes, dip the rim of your glasses in the lime juice and roll the still-wet edges in some coconut sugar. Fill the glass with the watermelon slushie and add a dash of spiced rum! Finn Ní Fhaoláin’s food journey began when she was diagnosed as a coeliac and became determined to recreate all her favourite dishes - this time without gluten. She lives, surfs and cooks in Bundoran on Ireland’s northwest coast. Her brand new book, Finn's World is packed with incredible recipes such as Danish Breakfast Brød, Mother Hubbard’s Bare Cupboard Granola, Moroccan Surfer’s Breakfast and Disco Barbie Beetroot Soup.