Watermelon Raspberry Juice Recipes

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.

Steps:

• Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

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.

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.

Steps:

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

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.