Mazzullo, N. 2025, Fruit Slush, Extension | University of Nevada, Reno, Recipes

Serve this fruit slush as a drink or a dessert, and keep leftovers in the fridge for later. Pour it over fresh ice when you're ready to eat.

Fruit Slush
Level: Easy|Intermediate|Advanced Prep: hours|minutes Yield: 4 servings
Total: hours|minutes Inactive: hours|minutes Serving Size: # oz|lbs|pieces

Ingredients

  • 3 cups cantaloupe or watermelon (coarsely chopped, seeded, peeled)
  • kiwi (about 2 small, coarsely chopped, optional)
  • sugar (optional)
  • 2 tablespoons lime juice
  • 2 cups water
  • ice

Directions

  1. Wash hands with soap and water.
  2. In a blender, puree fruit and lime juice until smooth. Add sugar if desired.
  3. Combine fruit mixture and water in a large pitcher.
  4. To eliminate pulp, pour through a strainer (optional).
  5. Cover and refrigerate for up to a week.
  6. To serve, stir well and pour into tall glasses over ice.
 

Nutrition Facts

4 servings per recipe
Serving size: ### oz
Calories 37 per serving

Contents % Daily Value
Total Fat ##g ##%
Unsaturated Fat ##g ##%
Saturated Fat ##g ##%
Trans Fat ##g ##%
Cholesterol ##mg ##%
Sodium ###mg ##%
Total Carbohydrate ##mg ##%
Dietary Fiber ##g ##%
Total Sugars ##g ##%
Incl. Added Sugars ##g ##%
Protein ##g ##%
Vitamin D ##mcg ##%
Vitamin E ##mg ##%
Calcium ##mg ##%
Iron ##mg ##%
Potassium ##mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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