Watermelon-Mint Ice Cubes
Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."
These pretty ice cubes are great in lemonade and summer cocktails.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 24 ice cubes
American
Dessert
Freeze/Chill
Kid-Friendly
Frozen Dessert
Watermelon
Mint
Summer
Vegan
Bon Appétit
Fat Free
Kidney Friendly
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
Small Plates
- fresh mint leaves
Preparation Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.
Preparation Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.
