Recipe courtesy of Robert Irvine
Grilled Watermelon Basil Mint Smoothie
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- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 smoothies (6 to 10 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 316
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 61 g
- Protein
- 10 g
- Cholesterol
- 7 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 smoothies (6 to 10 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 316
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 61 g
- Protein
- 10 g
- Cholesterol
- 7 mg
- Sodium
- 153 mg
Ingredients
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Directions
- Preheat a grill to high heat (400 degrees F). To grill the watermelon, first sprinkle with the sugar and salt. Grill quickly, cooking each side for 2 minutes and flipping with a wide spatula. Once the watermelon is cooked, remove from the grill and add to a blender, along with the yogurt, apple juice, ice, honey and vanilla. Puree until smooth, 1 to 2 minutes. Finally, add the mint and basil leaves, pulse 5 to 6 times and serve. Garnish with watermelon wedges and mint.
