WATERMELON-MINT SMOOTHIE
This creamy smoothie is a great way to use up leftover watermelon throughout the summer. The key is to freeze the watermelon so it functions much like ice cubes. Here we add some plain yogurt (you can use Greek or dairy-free yogurt, if you wish), honey, milk, fresh mint, and lime juice. While we have provided amounts below, you can adjust your ingredients to your taste and to the sweetness of your melon as summer progresses. Over time, this smoothie becomes an easy no-recipe breakfast that you can toss together in a matter of minutes.
Ingredients
- 2 heaping cups frozen seedless watermelon chunks (see Note)
- 1 cup plain unsweetened yogurt
- 2 Tablespoons torn mint leaves plus more for garnish (optional)
- Splash of milk (about 2 Tablespoons, plus more as needed)
- 1 Tablespoon honey or agave syrup
- 1 Tablespoon fresh lime juice
- Pinch of salt
- Small watermelon wedges for garnish (optional)
Instructions
- In a blender, combine all of the ingredients and blend until smooth.
- If your smoothie is thick, gradually add more milk.
- Divide between two glasses and garnish with small watermelon wedges and more mint, if desired.
- Serve right away.
Notes
The best way to freeze your watermelon is to first cut it into cubes, removing any rind. Line a rimmed baking sheet or a large plate (depending on the size of your freezer) with parchment paper. Arrange the watermelon in an even layer and then freeze, at least 4 hours. Once frozen, transfer to a resealable plastic bag and store in the freezer.
Tried this recipe?Let us know how it was!
