Watermelon Cucumber Slushie

Makes approximately 45-48 ounces.

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Ingredients:

1 ripe medium seedless watermelon
1 ripe large cucumber
½ cup naturally sweetened cherry juice

Instructions:

1. Rinse the skin of the watermelon and the cucumber.
2. Cut the watermelon into 1-2” cubes. Remove any seeds.
3. Cut the cucumber in half. Remove the seeded middle, and cut the rest into 1” cubes.
4. Place ¾ of the watermelon cubes and ¾ of the cucumber cubes onto a cookie sheet.
5. Pat the watermelon with a paper towel to remove excess moisture.
6. Put them into the freezer for about 2 hours or until they’re frozen.
7. Keep the rest of the fresh watermelon and cucumber cold in the refrigerator until ready to use.
8  In a blender, put the following: ½ cup of your favorite juice (cherry or berry juices work well), 6 cups of frozen watermelon cubes, ½ cup of frozen cucumber cubes, 1 cup of fresh watermelon cubes and ¾ cup of fresh cucumber cubes. Blend until a thick, creamy pink consistency (thick enough to hold a straw or spoon upright).
9. This is a fresh, naturally sweetened slushy, but you can sweeten it more with a sprinkle of cane sugar or a little honey if desired.
10. Serve immediately in cups, each with a spoon and a colorful bendy straw.
11. Serve as a delicious milkshake alternative.

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SlushiesNicole MossComment