Blueberry Watermelon Lemonade Slush
Author: This Worthey Life
- 5 cups frozen watermelon chunks cut 1"x1" watermelon chunks and place them on a cookie sheet lined with parchment paper, freeze them overnight or a few hours ahead
- 1/2 cup blueberry simple syrup add a cup of water, a cup of sugar, and a cup of fresh blueberries to a saucepot, bring to a boil and stir for 3 minutes, mash the berries with a fork, remove the pot from heat and cover with a tight-fitting lid, allow the syrup to steep for 10 minutes, strain the syrup through a fine-mesh sieve into a mason jar, screw on the lid and keep in the fridge up to two weeks)
- juice of a fresh lemon
- 2 cups citrus or regular tonic water
- 4 large fresh mint leaves
- Watermelon wedges for garnish
Combine frozen watermelon chunks, blueberry simple syrup, lemon juice, and mint leaves in a blender and blend until you get a slush consistency.
Fill a Tom Collins glass 3/4 full and top with chilled citrus tonic water.
Use a long-handled bar spoon and give the drink a few turns.
Garnish with a wedge of watermelon and serve with a straw.
Serve.
