Lake Regional Health System | Thrive | Summer 2020

10 | Summer 2020 NUTRITION NUTRITIOUS TREATS Find more recipes in our online library at lakeregional.com/healthyeats . Makes 4 servings. Ingredients 2 limes 2 teaspoons sugar, divided 1/3 cup water 11/2 to 2 pounds cubed seedless watermelon Mint leaves for garnish, if desired Directions • Using fine grater, scrape outer green part of limes’ skin (the zest). In small bowl, combine zest, 1 teaspoon of sugar and 1/4 cup of juice from limes. In small saucepan, combine remain- ing sugar with 1/3 cup water. Bring mixture to boil. When sugar is dissolved, add zest mix- ture. Remove from heat, stir and cool to room temperature. • In blender or food processor, puree melon to make 3 cups liquid. Place in 9-by-9-inch metal pan. Blend in syrup. Cover with plastic wrap and place in freezer. Freeze until slightly hard, 6 to 8 hours; stir. Before serving, scrape well with fork and scoop into serving bowls. • Garnish with mint if desired and serve immediately. Nutrition information Serving size: 1/4 of recipe. Amount per serving: 70 calories, 0g total fat (0g saturated fat), 19g carbohydrates, 1g protein, 0g dietary fiber, 0mg sodium. Source: American Institute for Cancer Research Now that’s refreshing! Stir up this sweet way to cool down Watermelon granita