Watermelon-Berry Slush

Oxmoor House
5 servings (serving size: 1 cup)


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4 cups cubed seeded watermelon
1 (10-ounce) package frozen raspberries in light syrup
1 (11-ounce) bottle sparkling water


Place watermelon cubes in a single layer in a shallow pan; freeze until firm.

Remove watermelon from freezer; let stand 5 minutes. Drop watermelon through food processor chute with processor running; process until smooth. Add chunks of frozen raspberries alternately with sparkling water; processing until mixture is smooth.

Serve immediately.

Tip: This is a great recipe to make when you have half of a watermelon left over. Or you can substitute containers of cubed watermelon from the produce section of the supermarket.

Created date

April 2008

Nutritional Information

Calories 72
Caloriesfromfat 0.0 %
Fat 0.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 16.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 18 mg
Calcium 0.0 mg