A little confession – I’m extremely jealous of everyone outside of the northwest right now. In our little region of the country, we haven’t even seen spring, let alone summer. It’s nearly mid-June and our temperatures are fighting to reach 65ºF. I’ve been racing outside to get in a walk each time the sun shines, in fear that it will quickly vanish for the rest of the day.
Nonetheless, I feel for those of you in the other 80% of the U.S., where the thermometer is reaching record levels. Many of you are wondering if it really is June, or if Mother Nature skipped right ahead to mid-August. I love heat, but humidity and 100ºF is not a nice mixture. So for you (and for us northwesterners, once summer finally arrives), I have some deliciously simple and healthy chilled recipes to share, each using the seasonal (and wonderfully inexpensive!) watermelon.
Naturally sweet and loaded with liquid, I dare say that watermelon might be the most refreshing fruit. And when blended to create these delicious treats, it takes thirst-quenching to a whole new level …
- 2 Cups (or about 12 ounces) Watermelon Balls (no seeds!)
- ¾ to 1 Cup Strawberry Halves, frozen
- 1 to 2 Teaspoons Fresh Lime Juice
- 1 Tablespoon Agave Nectar, Honey, or Sugar (or to taste)
- Ice (optional)
- Place the watermelon in your blender, followed by the strawberries. Blend until smooth. You may need to push the watermelon down a bit to get it going, but once it starts to blend the juices will be released to keep it going. Blend in the lime juice, sweetener, and ice, if using. If you do choose honey, keep in mind that it doesn’t dissolve as well in cold liquids as agave and sugar. Give it a good blend to prevent any “chunks” of honey from remaining.
It doesn’t get much easier than this completely allergen-free (unless you are allergic to watermelons of course!), one-ingredient recipe. You can freeze the flesh in popsicle molds or in cubes like these. Beyond simply popping them in your mouth for a flavorful cool off, the cubes can be added to your favorite fruit drink or sparkler, or blended into a smoothie for an extra dose of icy and sweet.
Even wimpy blenders will puree watermelon with no added liquids and a little coaxing. So puree some of that bright red watermelon flesh, pour it into an ice cube tray, and freeze. .
- 6 Ounces Watermelon Flesh (yields ¾ cup once pureed; about 1 cup of melon balls), Seedless or Seeds Removed
- ¼ cup Fresh-Squeezed Lemon Juice
- 3 Tablespoons Agave Nectar*
- ¾ Cup Cold Water
- Place the watermelon, lemon juice, agave, and water in your blender and puree until liquefied and smooth. Fill two large glasses with ice to serve. Garnish with lemon wedges or slices if desired.
More Watermelon Love:
Watermelon Season: How to Select the Best for these Cool Dairy-Free Recipes
Watermelon Superfood Energy Drink
Watermelon & Olive Salad
Cool Cucumber Melon Soup
Watermelon and Basil Iced Tea