Melon Mint Cucumber Hydration Recipe

July 26, 2012

Makes 6 servings
Per serving: 57 cal, 0g fat, 17g carbs, 2g fiber, 7 mg sodium.

Ingredients:

  • 1 ½ cups water
  • 2 TBSP sugar
  • 1 cup chopped mint leaves without stems
  • 4 cups cubed watermelon
  • ½ cup pure blueberry juice

Instructions: 

  1. While stirring, bring 1.5 cups water and 2 TSBP sugar to a boil in a small saucepan.
  2. Add 1 cup clean, chopped mint leaves without stems.
  3. Remove from heat; let stand 5 minutes.
  4. Pour into ice cube trays and freeze 3 hours.
  5. In a blender combine 4 cups cubed watermelon, ½ cup pure blueberry juice and mint-flavored cubes. Blend until smooth.

— Thanks to our dietitian Elizabeth for sharing this great warm weather recipe!

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