Summer is slowly winding down and will sadly be coming to an end before we know it. But, fear not, because hot, sunny days are still heading our way. Unless you live on the east coast, in which case it’s probably already snowing. Hehe. As someone who grew up in the east coast, I wouldn’t be surprised if that were true.
Moving on, let’s get back to warm weather talk. The inspiration for this recipe came from when I was in Costa Rica a couple of years ago. I was in Alajuela, nearing the end of my trip, wandering the streets near the hostel I was staying at. By that point, I wanted something different than rice and beans and kept walking until I found a little sandwich shop called Fresco.
All of the food at Fresco was delicious: sandwiches, crepes, salads, yuca fries. The one thing that really stood out to me though was the watermelon juice. Maybe it’s because I was in a constant state of dehydration the duration of my trip or maybe it really was just that good. It was so simple, just four ingredients: watermelon, sugar, spearmint and lime.
Sometimes it’s the simplest things in life that impress us the most. When I got back home, I made this over and over again, even though it was the middle of winter. I had to make up for all the years I missed out on watermelon juice. I finally settled on this recipe, in which I diced up the watermelon and froze it, instead of using ice cubes for more of a slushie than a juice.
P.S. If you’re ever in Alajuela, I recommend going to Fresco and ordering the brownie. It’s warm, fudgy, not too sweet and comes with a scoop of vanilla ice cream on top. Best brownie ever.
- 2 cups Watermelon
- 1 cup Coconut Water or Water
- Juice of ½ Lime
- 2 - 4 Tbsp Coconut Sugar or Maple Syrup
- 5-10 Mint Leaves (depending on size)
- Dice up watermelon into bite sized cubes. Place on a baking sheet and freeze for 4 hours or overnight. (You can cut up more to have on hand or for doubling the recipe)
- Combine all ingredients in a blender. Start with 2 Tbsp of sweetener, then add more if desired. Blend until mint leaves are broken down. Taste and adjust if necessary. You can also add more water if you'd like more liquid.