Strawberry-honeydew coolers PRINT
- PREP TIME: 10 min
The sweetness of berries and meons varies. Add 2 Tbsp sugar to each fruit and puree, then taste and add more sugar until it’s as sweet as you like.
|3||cups seeded and diced honeydew melon, frozen|
|1-½||cups water, divided|
|4||Tbsp. sugar, divided|
|¼||cup fresh basil leaves|
|3||cups hulled, halved fresh strawberries, frozen|
Puree honeydew, 3/4 cup water, 2 Tbsp sugar (or to taste) and basil in a food processor or blender until smooth. Remove puree from processor; set aside.
Puree strawberries, remaining 3/4 cup water, and remaining 2 Tbsp sugar (or to taste) in a food processor or blender until smooth.
Scoop puree into 4 tall narrow glasses; top with honeydew puree and continue layering to top of glasses. Serve coolers immediately.
Of note: The picture on the recipe looked more like
a granita and mine was more of a puree.
Next time I will puree the frozen fruit but then
put it in a shallow dish and freeze hard
then scrape with a fork to make more of
a crystalline texture. I think it will layer easier that way.
I also used my mini glasses as opposed to the
regular size ones called for in the recipe.