These look awesome! Reblogging to share recipes 🙂 Denise
The fall semester started this week in Universityland, and Mother Nature rolled out the high heat and humidity as if concerned we might all forget it is still technically summer. The mammoth watermelons in our CSA share provide a sweet, refreshing, and hydrating antidote to the oppressive weather. Sadly, the Gent is allergic to all melons, so I’m on my own enjoying these treats. I love fresh, plain watermelon straight up, but with so much to eat, I have taken to removing the seeds, chopping the pink flesh into chunks, and freezing it to enjoy later, too. Here are three refreshing ways to use frozen watermelon for a cool summer treat.
Watermelon Cream Cooler
2 cups frozen watermelon chunks
1/2 cup chilled coconut milk
1 cup cold water
4 to 5 large mint leaves
Combine ingredients in a blender or food processor and puree until frothy. Serve immediately.
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