Watermelon Cooler

Watermelon and fruit syrup join forces to make this summer beverage.

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  • Makes: 10 servings
  • Prep: 15 mins
  • Chill: 2 hrs to 24 hrs
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Watermelon Cooler
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)
  1. 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.
  2. 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
  1. 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
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