By the way, I used to think watermelon was a loser, nutritionally — all sugar and no substance. I was wrong. Watermelon happens to be an excellent source of vitamin C and a good source of A, as well as lycopene, potassium and magnesium. And calorie-wise, it’s very modest. A full cup of diced watermelon clocks in at 46 calories.
There’s no confusion about the virtue of blueberries, which are packed with antioxidants. They’re also a good source of vitamin C and fiber. Finally, they team up beautifully with lemon juice.
Thinking of a bright white fruit with which to fill out my tricolor team of ice cubes wasn’t easy. Happily, during a rummage through the cupboard, I stumbled upon a can of light coconut milk. As everyone knows, fruit and coconut go together like fireworks and the Fourth of July.
One of the most appealing aspects of this libation is that its flavor mutates and deepens as the cubes melt slowly in the glass. I suggest giving the process a head start by letting the drink stand for a bit before serving, then encouraging your guests to take their time drinking. Tell them the effect will be like a kaleidoscope for the mouth.
RED, WHITE AND BLUE LEMONADE
Start to finish: 25 minutes, plus freezing
3 cups cubed seeded watermelon (the redder the better)
3 cups cleaned and rinsed fresh blueberries
3/4 cup well-stirred light coconut milk
3/4 cup sugar
1/3 cup water
1 cup fresh lemon juice
Fresh mint leaves, to garnish
In a blender, puree the watermelon until it becomes liquefied. Pour the watermelon liquid into ice cube trays (you should have enough liquid for 12 2-tablespoon cubes). Rinse out the blender, add the blueberries and puree until the mixture is smooth. Transfer the blueberry puree to another ice cube tray. In a third tray, divide the coconut milk between 6 cubes.