Watermelon-berry slush

Yield: 1 Servings

Measure Ingredient
4 cups Watermelon; cubed/seeded
1 pack (10 oz) raspberries; frozen
1 \N Bottle (12 oz) mineral water, sparkling

St. Louis Post-Dispatch 7/3/95

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

Remove watermelon from freezer; let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running.

Add frozen chunks of raspberries alternately with mineral water, processing until smooth. Posted to TNT - Prodigy's Recipe Exchange Newsletter by rkanahele@... (Ronald KL Kanahele) on Aug 26, 1997

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