2-3 cups seeded watermelon
2-4 tablespoons Triple Sec
Pinch of sea salt
Freshly ground pink peppercorns
Minced fresh mint leaves

1. Press watermelon pieces into a blender for measuring. Add Triple Sec and sea salt and blend until smooth. Pour into a serving glass or jar; chill before serving. Grind pink peppercorns over the top of the glass, garnish with mint leaves, and enjoy!


PER SERVING: 65 cal, 3% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 11g carb, 0g fiber, 1mg sodium


Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).