By Fitness and Freebies
This is so delicious any time but especially hits the spot in hot weather. Watermelon and cantaloupe pureed the cooked. The addition of mint is the perfect finishing touch.
4 cups seeded and cubed watermelon
2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
Juice of 1 fresh lemon
Puree the melons in a food processor until smooth. Place in a saucepan and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or tea bag in the water about 3 minutes. Strain and add this infusion to the cooked melons. Turn off the heat and stir in the lemon juice.
Line a muffin pan with cupcake liners (Note: Paleo people might not have muffin pans or cupcake liners -- just use Dixie cups.) Pour the melon puree into each one and freeze. When beginning to firm up, you may insert flat wooden sticks into each treat. Freeze until completely hard or the papers will not peel easily away. Remove papers before serving.
Yield: 16 servings
See also: Coconut Sorbet
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