Watermelon freeze

  • 4 cups watermelon, seeded and cubed
  • 2 cups cantaloupe, cubed
  • 3 fresh mint leaves (or 1 mint tea bag)
  • 1 cup water
  • juice of 1 lemon
  • paper muffin liners or small paper cups
  1. Puree watermelon and cataloupe in a food processor until smooth.
  2. Place in a medium saucepan over medium heat and bring to a simmer.  Cook for 15 minutes.
  3. Meanwhile, in another pan, steep the mint leaves or tea bag in 1 cup water for about 3 minutes.
  4. Strain and add this infusion to the cooked melons.
  5. Turn off heat and stir in lemon juice.
  6. Line a muffin pan with paper liners (may instead use small paper cups or ice cube trays).
  7. Pour the melon puree into each liner and freeze.
  8. When beginning to firm up, insert flat wooden sticks into the center of each.
  9. Freeze until completely hard or the papers will not peel easily away.
  10. Remove papers before serving.

This recipe was inspired in part or in whole from here.