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Watermelon Berry Slush

I’m always on the lookout for kid-friendly alternatives to juice and slurpees during the summer months. I love this slightly fizzy all-fruit slushy, made with fresh watermelon and frozen raspberries (which give it its slushiness) and sparkling water (to give it some fizz). It’s a great way to use up the last of the watermelon, too.

The recipe calls for raspberries, but strawberries or blackberries would work just as well. If you want to fancy it up, garnish with a sprig of fresh mint or skewer a few shapes, cut out with a small cookie cutter.

Watermelon Berry Slush

4 cups (1 L) cubed, seeded watermelon
1 10-oz (300 g) package frozen raspberries
1 12-oz (350 mL) bottle sparkling mineral water

Place watermelon in a single layer in a shallow pan. Freeze until firm. Remove from freezer and let stand 5 minutes. Place watermelon in food processor or blender and blend until smooth. Alternate adding frozen raspberries and mineral water, processing until smooth.

Makes 6 servings.

Per serving: about 50 cal, 1 g pro, 0 g total fat, 16 g carb, 3 g fibre, 0 mg chol, 0 mg sodium. %RDI: iron 4%, calcium 10%, vit A 8%, vit C 10%

Source: www.watermelon.org

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