1 cup cubed seeded watermelon
1/2 cup fresh or frozen raspberries
2 tablespoons honey
1 tablespoon raspberry vinegar
1. In blender or food processor, process watermelon and raspberries until liquefied. Add honey and vinegar, pulse
2. until blended. Cover and store in refrigerator. Shake well before using.
Makes about 1 3/4 cups.
Recipe courtesy of the National Watermelon Promotion Board.