Watermelon-Mint Ice CubesBrian Leatart
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.
Recipe information
Total Time
4 hours 15 minutes
Yield
Makes about 24 ice cubes
Ingredients
6 cups 1-inch cubes seeded watermelon (about 1/4 large melon)
4 tablespoons (about) sugar
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.
