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.