Strawberry-Blueberry Mint Coolers

By Hklbrries

These are a tasty way to show your red-and-blue stripes. A recipe for Strawberry-Honeydew Coolers in the July/August issue of Cuisine At Home inspired this version of a frozen dessert treat. Instead of using honeydew and basil, I decided to substitute blueberries and mint for holiday-inspired version.

The result is a refreshing, beautiful and calorie-conscious cooler that is perfect for a hot day.

Ingredients

• 3 cups blueberries, frozen
• 1 1/2 cups water, divided
• 4 tablespoons sugar, divided
• 1/4 cup fresh mint leaves
• 3 cups strawberries, hulled, halved and frozen

Details

Servings 4

Preparation

Step 1

Puree blueberries, 3/4 cup water, 2 tablespoons sugar (or to taste) and mint in a food processor or blender until smooth. Remove puree from processor. Set aside.

Puree strawberries, remaining 3/4 cup water and remaining 2 tablespoons sugar (or to taste) in a food processor or blender until smooth.

Scoop half the puree into 4 tall narrow glasses; top with some blueberry puree and continue layering to top of glasses. Serve coolers immediately