Watermelon and fruit syrup join forces to make this summer beverage.
- Makes: 10 servings
- Prep: 15 mins
- Chill: 2 hrs to 24 hrs
cups seeded and cubed watermelon (about 3-1/2 pounds)
cup raspberry or cherry syrup
Watermelon Ice Cubes or ice cubes
1 liter bottle carbonated water, chilled
Raspberry or cherry syrup (optional)
- In a blender or food processor combine the watermelon and the 1/3 cup syrup. Cover and blend or process until smooth. Press mixture through a fine-mesh sieve into a medium bowl; discard pulp. Cover and refrigerate mixture at least 2 hours or up to 24 hours.
- To serve, place ice cubes in ten 12-ounce glasses. Pour enough watermelon mixture into glasses to fill halfway. Add enough carbonated water to fill glasses. If desired, sweeten individual servings with additional syrup; stir to dissolve syrup.
Watermelon Ice Cubes
- Cut 1-inch cubes from watermelon flesh. Place the melon cubes in a single layer in a 15x10x1-inch baking pan. Freeze for 1 to 2 hours or until firm. If storing longer than 4 hours, transfer cubes to a resealable plastic freezer bag or freezer container and freeze until ready to use. Use these cubes to keep Watermelon Cooler cold without diluting flavor.
Nutrition Facts (Watermelon Cooler)
- Per serving:
- 44 kcal cal.,
- 22 mg sodium,
- 11 g carb.,
- 10 g sugar
- Percent Daily Values are based on a 2,000 calorie diet