It’s summertime and I am in love. The object of my affection is round and artful on the outside, and so juicy and full of love on the inside. I have an affair of this kind every summer…yet it never ceases to excite me anew. This year, the boyfriend is less than excited about my continued love affair with watermelon. I simply cannot understand this because summer ripened watermelon is…amazing. I forget this in the New England winter when I mistakenly am wooed by this fickle love and the pink juice fails to deliver in its tasteless offering. But, it is summer, and the watermelon is ripe and lovely.
This week, instead of simply eating the watermelon, I decided to drink it instead. So, I put together three of my most favorite things and, as you can imagine, the results are fabulous. This Watermelon Cooler Recipe is simple, refreshing, and filling.
Watermelon Cooler Recipe
4 slices ripe (in season!) watermelon, cubed
3 cups of unsweetened coconut milk
About 8-10 leaves of chocolate mint or 4-5 leaves of peppermint
1 teaspoon local honey (optional)
Put all the ingredients together in the blender, liquefy, and serve.