- 3 cups cubed seeded watermelon
- 1/2 red bell pepper, seeded and coarsely chopped
- 3 cups ice
- 1 sprig fresh mint
- Place the watermelon, red bell pepper, and ice in a blender, and blend until the ice is crushed and the drink is slushy. Pour into glasses, and garnish with fresh mint leaves. Can be stored in refrigerator up to 2 days.
09/21/2019
recipepes.com
watermelon and bell pepper slush, recipe
PT15M
PT1H
5
455 calories