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:
- While stirring, bring 1.5 cups water and 2 TSBP sugar to a boil in a small saucepan.
- Add 1 cup clean, chopped mint leaves without stems.
- Remove from heat; let stand 5 minutes.
- Pour into ice cube trays and freeze 3 hours.
- 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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