Blueberry raspberry watermelon juice

“Many studies have found that sucrose is less fattening than starch or glucose, that is, that more calories can be consumed without gaining weight." - Ray Peat

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 24 hours (infusing)
• 🍽️ Servings: 4-6

Ingredients

• 2 cups frozen raspberries
• 2 cups wild blueberries
• 4 cups filtered water
• 2 cups fresh pressed watermelon juice

Directions

1. Fill a glass pitcher halfway with frozen raspberries and wild blueberries.
2. Add filtered water to fill the pitcher and let infuse for 24 hours in the refrigerator.
3. Press fresh watermelon to extract 2 cups of juice.
4. Mix equal parts (2 cups) of the infused berry water with the watermelon juice.
5. Serve chilled or freeze watermelon juice in ice cube trays for later use.

Contribution

by raymendeat.com