Ingredients10 m servings 40 cals
- 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.
- Cook's Note:
- Do not use green bell pepper, because it tends to be more bitter than the red or yellow peppers.
Per Serving: 40 calories; 0.2 g fat; 9.7 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 3
had tried this tonight, it is different i will give it that, but im thinking about playing around with the measurments and see if i can get the bell pepper taste to not be so over powering over ...
I was pleasantly surprised how well the watermelon and bell pepper went together. I will make this again for a quick and refreshing slush.