Made from watermelon, lime juice, and mint leaves, this slushie is the ultimate refresher that blends up in just 5 minutes.
Course Drinks
Cuisine American
Prep Time 5 minutesminutes
Freezing 1 dayday
Total Time 1 dayday5 minutesminutes
Servings 2
Calories 155kcal
Author Ligia Lugo
Ingredients
5cupswatermelon cubes,frozen for 24 hours
1tbspagave nectar
½lime,juiced
2tbspfresh mint leaves
⅔cupfiltered water
Instructions
Remove your watermelon chunks from the freezer and allow them to sit at room temperature for about 10 minutes.
Place your frozen watermelon chunks agave nectar, lime juice, mint, and water in a high speed blender.
Blitz the ingredients at medium to high speed until evenly blended, stopping to carefully scrape down the sides of the blender as needed.
Pour the watermelon slushie into two tall glasses and garnish as desired, or for a festive twist, serve your slushie in a hollowed out watermelon rind!
Video
Notes
Ingredients
Try to use seedless watermelon for this recipe, or, poke the seeds out of regular watermelon.
Agave nectar is my ideal sweetener for this slushie, but light maple syrup or plain simple syrup will work too.
Using filtered water ensures a cleaner flavor profile, but if you use tap water, that will be ok too!
Tips
If your slushie seems too thick, add some water or non-dairy milk. If it seems too thin, add a couple of ice cubes or additional frozen watermelon and blend.
If you only have fresh watermelon, go ahead and use it but add some frozen ice cubes to the blender as well, along with the other ingredients.
Variations
Use fresh basil instead of mint for a different but equally delicious flavor profile, add chia seeds or leafy greens before blending to impart some extra nutrients, or turn your slushies into a cocktail by adding vodka or white rum.
Storage
These slushies are best enjoyed immediately!
If needed, you could refrigerate them for 15-20 minutes to extend their life a little bit.
You can freeze any extra watermelon slushie. When you're ready to enjoy them again just defrost partially and then re-blend.