“A "green" recipe from Rachel Ray (August 2008 edition of her magazine). Sounds good, so I am storing it here for safe keeping!”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove rind from honeydew and cut into chunks.
  2. Peel cucumber, cut 8 nice slices from the middle to use as garnish and cut the rest of the cucumber into chunks.
  3. Using a blender and working in 2 batches, puree the melon, cucumber and water.
  4. Strain mixture and discard solids.
  5. Whisk sugar and lemon juice into the liquids remaining from melon/cucumber.
  6. Taste it and add up to 2 cups more water if it is too concentrated for your liking.
  7. Refrigerate until chilled and serve over ice with a floating slice of cucumber as a garnish.

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