Watermelon-Berry Slush

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 0.0%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 16.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 18mg
  • Calcium: 0.0mg


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


  1. Place watermelon cubes in a single layer in a shallow pan; freeze until firm.
  2. 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.
  3. Serve immediately.
  4. 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.
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