Last week I went on a little road trip with Sarah, and I wrote a blog post about the essential items that you need to bring along over at my personal blog, and I made a round up of perfect road trip food here on Blog To Taste. So of course my recipe for this week is from that post.
I was inspired by Tina's recipe for watermelon cucumber coolers over at the Scaling Back Blog. But I gave it my own spin.
Watermelon (I used 1/4 of a large sized watermelon)
2 English Cucumbers
The juice of 2 limes
A handful of fresh mint
2 Tablespoons of honey *not pictured - oops!
I threw everything in my food processor (because it was already out), you could use a blender if you prefer. Scaling Back's recipe instructs you to strain the juice away from the pulp, but I like pulp, so I left it all in.
This drink is best super cold, so right out of the cooler, or fridge, or over ice. Although everything came out of the fridge, the processing seemed to bring it to room temperature, so I put it in a quart jar and back into the fridge. Then I threw a few more mint leaves in, and grabbed a mint sprig to garnish with, had a delicious glass, and then put the rest away to take on the road trip.