Watermelon Mint Cooler

• 3 cups, cubed seedless watermelon (frozen is best; or use chilled fresh cubes plus 1 cup of ice)
• 1/4 cup, packed leaves fresh mint
• 1, juiced lime
• 1/2 cup coconut water (unsweetened)
• 1 small pinch sea salt

Instructions

1. Pour the coconut water into the blender and add the mint leaves and lime juice.
2. Blend for about 10 seconds to chop the mint finely.
3. Add the watermelon and the salt.
4. Blend on high for 30 to 45 seconds, stopping once to push the fruit down, until slushy and evenly pink.
5. Pour into two tall glasses and drink right away, before the ice crystals melt.

Tips

• Freeze the cubes in a single layer on a lined tray first, then bag them. They will not freeze into one block, and they are ready in about four hours.
• Pair it with a small handful of almonds or pistachios. A little fat helps you absorb watermelon's lycopene.
• Optional: the pale strip just inside the rind holds the most citrulline. Wash the melon well, trim off the green skin, and add a 1-inch piece of the white rind with the cubes; it just tastes like cucumber.
• A ripe melon needs no sweetener. If yours is bland, a teaspoon of maple syrup fixes it.

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