"When the melons first come in, we make this delightful thirst-quenching cooler," reports Ruth Andrewson of Leavenworth, Washington.
- 6 to 8 ice cubes
- 1/2 cup cubed cantaloupe
- 1/2 cup pineapple chunks
- 1/2 cup cranberry juice
- 1/3 cup sliced banana
- 1/4 cup pineapple juice
- 1 tablespoon honey
- 3/4 teaspoon lemon juice
- 1/4 teaspoon grated lemon peel
- In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2-3 servings.
Originally published as Fruity Summer Cooler in Taste of Home June/July 1997, p13
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