This cocktail sauce recipe is the greatest and goes great with shrimp and other shellfish. quick and simple. Keeps for at least two weeks, covered, in the refrigerator.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup ice cubes
- ½ cup coconut water (liquid from inside coconut)
- ¼ cup cherries, pitted
- 1 cup cubed, seeded watermelon
- 1 teaspoon granular sucralose sweetener (such as Splenda®)
Instructions
- Place ice in a blender and pour in coconut water; add cherries, watermelon cubes, and sweetener. Cover and blend until slushy, about 1 minute. Pour into 2 glasses to serve.
- A variety of fruit can be added to this recipe such as blueberries, strawberries, melon, etc. Blackberries and raspberries are not recommended because of the seeds. A variety of sweeteners can be used for this recipe, or none at all. Some possibilities would be cane sugar, honey, Splenda(R), or agave.
Reviews
Very refreshing!