Watermelon-blueberry coolers
Serves 4 One personal-sized watermelon will yield the right amount of fruit for this drink; the recipe can easily be adapted for larger melons. Sip with tall straws (buy the thicker ones in Asian grocery stores if you can).
| 1 | personal watermelon, cut into 1-inch cubes (to make 6 cups) |
| 1/3 | cup lemon juice, or to taste |
| 2 | tablespoons lime juice |
| 1 | tablespoon honey |
| 1/3 | cup fresh mint leaves |
| 1/2-1 | cup water |
| 1/4 | cup fresh blueberries |
| 1/8 | teaspoon salt |
| Extra mint leaves (for garnish) |
2. In a blender, combine the remaining 4 1/2 cups watermelon with the lemon and lime juices, honey, mint leaves, 1/2 cup of the water, blueberries, and salt.
3. Blend at high speed until the mixture forms a smooth puree. Thin the mixture, if you like, by adding the remaining water 1 tablespoon at a time.
4. Transfer the mixture to a pitcher, and chill for at least 1 hour.
5. To serve, finely chop the remaining 1 1/2 cups watermelon cubes. Divide them among 4 tall glasses, fill with the pureed watermelon mixture, and garnish with mint sprigs. Emily Schwab 
© Copyright 2006 Globe Newspaper Company.
