Recipe information
Yield
Makes about 4 cups
Ingredients
1 1/2 lb piece ripe honeydew, seeded, rind discarded, and flesh cut into 1/2-inch pieces (3 cups)
1 (8-oz) cucumber, peeled and chopped (1 cup)
1 cup lemon yogurt
2 tablespoons chopped fresh mint
1 to 2 teaspoons sugar
Preparation
Step 1
Freeze honeydew in 1 layer in a large sealed plastic bag until frozen, about 4 hours.
Step 2
Blend honeydew with cucumber, yogurt, mint, and sugar (to taste) in a blender until smooth. Thin with water if necessary.
