Strawberry-honeydew coolers

By barbsjustagirl

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.

Ingredients

• 3 cups seeded and diced honeydew melon, frozen
• 1-1/2 cups water, divided
• 4 Tbsp. sugar, divided
• 1/4 cup fresh basil leaves
• 3 cups hulled, halved fresh strawberries, frozen

Details

Preparation time 10mins

Preparation

Step 1

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.