This refreshing summertime beverage is loaded with the antioxidant lycopene, which can aid in cancer prevention and help reduce damage caused to cells during chemotherapy. Drinking watermelon in juice form can help hydrate patients experiencing xerostomia, or dry mouth, during chemoradiation, as the fruity flavor will help stimulate thirst. Freezing blueberries into ice cubes gives an extra antioxidant boost to this drink. Be sure to eat them once the ice cubes melt!
Prep time: 10 minutes to prepare the juice and ice cubes; 4 hours to freeze the ice cubes and chill the juice.
Yields: About 8 cups of juice and 24 ice cubes
Serving size: One 8-oz glass with 5 to 6 ice cubes
- 1 (3-4 lb) personal-size seedless watermelon
- 1 pint blueberries, washed
- Filtered water
- Cut the top off the watermelon. Using an ice cream scoop, scoop out the flesh of the watermelon and place in a blender.
- Blend the watermelon into a juice and transfer to a pitcher. Repeat this process until all the flesh from your watermelon has been blended. Chill the juice for 4 hours prior to serving.
- Divide the blueberries among the wells of an ice cube tray. Fill with water and freeze until solid (at least 4 hours).
- Serve by placing 5 or 6 ice cubes in a glass. Pour watermelon juice over the blueberry ice cubes and serve immediately. Juice will stay fresh covered in the refrigerator for up to 4 days.
Nutrition information (per serving): Calories: 109; total fat: 0 g; cholesterol: 0 mg; sodium: 0 mg; potassium: 239 mg; total carbohydrates: 27.3 g; dietary fiber: 1.2 g; sugar: 22.0 g; protein: 1.4 g
Recipe by Whitney Reist, RD, LMNT, culinary dietitian and author of the food blog Sweet Cayenne (www.sweetcayenne.com)