Scoop the guts out of the watermelon, put them into a sealed container, and freeze until solid. (I scooped out my entire watermelon, and am saving the frozen leftovers for another time.)
Peel the cucumber, cut into chunks, and puree in a blender.
Add the frozen watermelon and agave syrup to the pureed cucumber, and blend until smooth. (You might want to stop blending after a few pulses so you may taste and adjust the agave if necessary, before continuing.)
Pour into icy mugs and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 223.7mg||6 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.9g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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