Watermelon Slushie

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Please note have not included freezing times and other times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (57.8 g)
  • Calories 33.8
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.3 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.9 g
  • Protein - 0.5 g
  • Calcium - 10.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0 mg

Step 1

Blend the watermelon in a blender until smooth and then strain through a sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible and then discard the solids and reserve 500ml (2 cups) watermelon juice in a jug and place in the fridge to chill.

Step 2

Pour the remaining watermelon juice into a large plastic container or ice-cube trays and place in the freezer for 4 hours or until frozen.

Step 3

Clean the blender and blend the raspberries, sugar and vanilla bean paste in the blender until smooth and then strain the mixture through a sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible.

Step 4

Discard the solids and clean the blender.

Step 5

Remove the frozen watermelon juice from the freezer and set aside for 10 minutes to soften slightly.

Step 6

Turn onto a board and coarsely chop and then place in the blender with the chilled watermelon juice and blend until smooth.

Step 7

Use a star-shaped cutter to cut stars from the extra watermelon slices.

Step 8

Divide the raspberry puree among 4 large serving glasses and top with the watermelon mixture and soda water and decorate with watermelon stars and fairy floss and edible flowers, if you like.

Tips & Variations

No special items needed.