Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary test

prep:
15 mins
chill:
120 mins to 1440 mins
Servings:
10
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Watermelon Cooler

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Watermelon Cooler)

44 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 22mg; potassium 87mg; carbohydrates 11g; fiber 0g; sugar 10g; protein 0g; vitamin a 437IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Watermelon Ice Cubes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0