Watermelon-blueberry coolers

August 09, 2006

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) 1. Set aside 1 1/2 cups watermelon; refrigerate until using.

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