However, since I made that last cantaloupe smoothie, I've been experimenting, and I'm in love with the melon smoothie, wow. Just awesome.
|Seriously, LOVE this.|
Here's a couple ways to go about it.
Use the cantaloupe smoothie recipe except do it with other melons. I tend to add a little more honey with honeydew melons, a little less with watermelon, and judge the sweetness on other melons.
Melon Smoothie Method 2
This is good if you want to make a smoothie completely ahead of time.
1. Get a ripe melon, the riper, the better.
2. Scoop out the insides and put it into a regular sized blender, filing it almost to the top.
3. Add the juice from 1-2 lemons (depends on how much juice you get).
4. Get 1-2 Tb honey, put into a cup with about 1/3-1/2 cup water. Microwave or heat this for a few seconds, enough that you can mix the honey in and it will dissolve. Pour this into the blender as well.
5. Blend this up until the mixture is completely liquid. If you end up with a slightly dry melon, you may need to add a little extra water.
6. Freeze in a small container or ziploc storage bag. 2 cups of smoothie equals one serving.
7. To use, take out of freezer, out of container/ziploc, and put into a small bowl. Microwave until about 1/3 is melted and the rest is not a completely frozen block. Put it into the blender and blend it into a smoothie. Turns out great!
LOW HISTAMINE NOTE - just use a nice melon, no honey or citrus juice, for a smoothie that is low in histamines. You could add some other juices for extra sweetness, like homemade apple juice, maybe. One thing I have not yet tried is to add in a few leaves of sorrel, potentially, or Thai red roselle (also called red sorrel). These are edible leaves that have very sour tastes. I have not yet found out if they are high or low in histamines, however, so you may want to do a bit of research on that front.