Melon Cooler With Frozen HoneyDew

By | April 20, 2009
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Easy Melon Cooler Drink Recipe

Ingredients:
2 cups honeydew melon, peeled and cut into ½ inch cubes, frozen
2 cups cantaloupe, peeled and cut into ½ inch cubes, frozen
2 tablespoon sugar

Melon Cooler Blending Method

  1. In a blender or a food processor add the frozen honeydew melon pieces, ½ cup water and 1 tablespoon sugar. Cover and blend or process to get a smooth and flowing liquid. Transfer the juice to a bowl and cover it. Place the bowl in your refrigerator and allow it to chill for about 3 to 5 hours.
  2. Rinse the blender or food processor. Repeat the same process with the cantaloupe, that is add the frozen cantaloupe pieces, ½ cup water and remaining 1 tablespoon sugar in the clean blender. Cover and blend or process to get a smooth and flowing liquid. Transfer the juice in a bowl and cover it. Place the bowl in the refrigerator and chill for about 3 to 5 hours.
  3. To assemble melon cooler, remove both the chilled juice bowls from the refrigerator. In 2 tall glasses alternatively layer around 1/3 cup of pureed honeydew melon followed by the same amount of pureed cantaloupe. Repeat till all the juice is used and serve immediately. This recipe makes 2 servings.

Health Tip:

  • Melon cooler is a refreshing dessert or a summer drink which can be characterized as a part of sorbet as well as a smoothie. Enjoy the cooler in the beginning by spooning few cool mouthfuls and then as the drink melts a bit, sip it through a straw.
  • Melon cooler is a low calorie recipe as it provides only about 130 calories and negligible amounts of fat.
  • This is a high carbohydrate, low protein recipe as it provides about 38 gm carbohydrates and 2 gm proteins per serving. The main source of simple carbohydrates in this recipe is table sugar. Substitute table sugar with any natural or artificial sweetener. This little change will not only help to reduce the simple sugars of this recipe but also reduce the total calories of melon cooler. Moreover replacing table sugar with sweetener will also help to make this recipe diabetes friendly.
  • You may substitute cantaloupe or honeydew melon with other varieties of melon of your choice to personalize this recipe.
  • This recipe provides only about 35 mg sodium per serving. This is a low cut out range for sodium, so a person on low sodium diet can easily include this recipe as a part of their meal.