Watermelon Raspberry Juice Food

WATERMELON-RASPBERRY JUICE

Steps:

• Combine all ingredients in a blender. If the blender is too small, blend half of the watermelon first to reduce the volume, then add the remaining ingredients. Blend until thoroughly liquefied.
• Pour the juice through a fine metal strainer to strain out any solids. Serve well-chilled, with ice. It will separate as it sits, so you may need to stir it well if you're not serving it immediately.

WATERMELON-RASPBERRY SMOOTHIE

Steps:

• Combine milk, water, frozen watermelon, raspberries, yogurt, and lime juice in a blender in that order; blend until smooth. If your blender is struggling to blend the frozen fruit, add a bit more water, pulse a few times, and blend until you reach the consistency you like.
• Pour into 4 glasses and garnish with mint sprigs and watermelon wedges. Serve immediately.

WATERMELON-RASPBERRY LEMONADE

Steps:

• Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool.
• Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.

WATERMELON-RASPBERRY GRANITA

Steps:

• Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
• Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

WATERMELON RASPBERRY JUICE

Steps:

• In a blender, puree all ingredients together.
• Strain, if desired.

WATERMELON-RASPBERRY BREAKFAST POPS

Steps:

• Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
• The pops will keep in the freezer for up to 2 weeks.

WATERMELON RASPBERRY PALETAS

Steps:

• Combine raspberries, lime-juice and sugar in a blender container. Blend until smooth. Run mixture through a fine mesh strainer into a pitcher. Set aside.
• Dissolve gelatin in boiling water; cool for 5 min. Stir in raspberry mixture.
• Pour mixture into paper cups and cover with a small piece of aluminum foil. Insert wooden sticks in the middle of each cup, puncturing the aluminum foil to stay upright. Freeze 4 hours to overnight.
• Peel off disposable cup and enjoy.