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
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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).
