4 cups seeded and cubed watermelon
2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
juice of 1 fresh lemon
Puree the melons in a food processor until smooth. Place in a saucepan
and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or
tea bag in the water about 3 minutes. Strain and add this infusion to the
cooked melons. Turn off the heat and stir in the lemon juice. Line a muffin
pan with cupcake liners [Note: Paleo people might not have muffin pans or
cupcake liners -- borrow from your neighbors. Or else just use Dixie cups].
Pour the melon puree into each one and freeze. When
beginning to firm up, you may insert flat wooden sticks into each treat.
Freeze until completely hard or the papers will not peel easily away.
Remove papers before serving. Makes 12-18.
From: Cooking the Whole Foods Way by Christina Pirello.