The dog days of summer call for something cool to sip on — like this Watermelon, Hibiscus & Coconut Slushy. Chill some intensely brewed hibiscus tea with coconut water, frozen watermelon and berries for a tart, yet sweet, slushy. Our Marine Collagen adds protein and gives this beverage a deliciously creamy texture.
Watermelon, Hibiscus & Coconut Slushy
Yields: 4 servings
1 c. filtered water
2 tbsp. raw honey
2 bags hibiscus tea
2 c. small cubed ripe watermelon
1 c. coconut water
4 scoops Vital Proteins Marine Collagen
2 c. frozen tart berries (raspberry or cranberry work well)
Splash of vanilla extract
The day before: heat the filtered water to boiling. Stir in the honey to dissolve and steep the tea bags in the water for 10 minutes. Discard the tea bags and move the hibiscus tea to the refrigerator overnight, or until fully chilled.
Add the watermelon to a ziplock bag and place in the freezer overnight, or until frozen solid.
The day of: add the chilled hibiscus tea, coconut water, and Marine Collagen to a large blender. Blend briefly to dissolve the collagen. Add the frozen watermelon, frozen berries, and splash of vanilla extract. Blend until thick and slushy (times will vary based on the blender). Use caution to not over-blend or the consistency will not be slushy-like. Hint: blend less than you think you need to!