Watermelon Freeze
4 cups seeded and cubed watermelon2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
juice of 1 fresh lemon
Purée 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 purée 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.
