Prep Time15minutes mins

Cook Time2hours hrs

Total Time2hours hrs 15minutes mins

Course: Drinks

Cuisine: American

Diet: Vegan

Servings: 2 servings

Calories: 91kcal

Author: Toni Okamoto


  • Baking sheet
  • Measuring spoons
  • My favorite knives
  • Blender


  • 1 personal-sized seedless watermelon, chopped with rind removed 
  • 2 sprigs of mint (optional)
  • 2 tablespoons of water (optional)


  • Lay the chopped watermelon onto a baking sheet or dish, place in the freezer for 2 hours.
  • Once the watermelon is completely frozen, place it into a high-powered blender with the mint (if using) and blend on high until it turns into a slushie. If you’re having trouble because it’s too frozen, you can let it thaw for a minute or two, or you can add 2 tablespoons of water to get it going.
  • Enjoy immediately.


  • The water and fruit will separate if left to rest for too long, so I recommend enjoying your watermelon slush right away after 
  • Frozen watermelon cubes will last in the freezer for around 6 months if stored in freezer-safe bags or containers.
  • Adding more frozen fruit can thicken your slushie. You have the option to add water or fruit juice to thin it out.


Calories: 91kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 340mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1730IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 1mg