DIRECTIONS:
In a blender, add the frozen watermelon. If using zesting fresh zest, with a Microplane Zester, directly zest the lemon into the blender. Squeeze the lemons, and then pour in the juice. Or if using frozen juice with lemon zest, add frozen in with the other ingredients. Spoon the thawed strawberry jam in; add the sugar or Whey Low, plus HALF the water. Cover with a few layers of paper towels, between the lid and the blender. Puree, blending the fruit until the ingredients are completely slushy. Uncover, stir in just a bit more desired amount of water, if any, still keeping it slushy. Taste to adjust with more sugar, lemon juice, and/or more water. Serve immediately.