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.