Ingredients
6 cups of watermelon, diced. Reserve a handful to be used for garnish
2 tablespoons of grated ginger
1/2 onion, diced
3 tablespoons of mint
20 small mint leaves, for garnish
1/4 jalapeno pepper, finely chopped (add more for spicy hotness if you’d like)
2 cucumbers, quartered & diced
2 red bell peppers, chopped
1/4 cup of lemon juice
1/4 cup of orange juice
Optional: 3 tablespoons of raw honey and/or 1/2 cup of pineapple juice for a sweeter version
Preparation
Mix all ingredients in a bowl except for the watermelon and mint leaf garnishes. Put a little bit in your blender and pulse it a few times so that the mixture it is still chunky. Continue gradually adding with the rest of the ingredients until everything is blended but still has that chunky texture. How chunky is up to you.
Put a large pot or bowl and refrigerate for one hour. Before serving, garnish the top with mint leaves, small chunks of watermelon and a few diced cucumbers (see the picture below) .ready to serve.
Mix all ingredients in a bowl except for the watermelon and mint leaf garnishes. Put a little bit in your blender and pulse it a few times so that the mixture it is still chunky. Continue gradually adding with the rest of the ingredients until everything is blended but still has that chunky texture. How chunky is up to you.
Put a large pot or bowl and refrigerate for one hour. Before serving, garnish the top with mint leaves, small chunks of watermelon and a few diced cucumbers (see the picture below) .ready to serve.
