Lemongrass Slush

Oxmoor House
Using lemongrass paste instead of lemongrass saves you time and delivers plenty of flavor. Combined with cucumber and honeydew, it makes a refreshing slush.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 163
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 38 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 270 mg
Calcium 17 mg

Ingredients

1 cup light coconut milk
1 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup honey
2 tablespoons refrigerated lemongrass paste
Dash of salt
3 1/2 cups (1 1/2-inch) cubed honeydew melon, frozen (about 1/2 melon)
1 cup coarsely chopped seeded peeled cucumber, frozen
1 cup ice cubes
1/2 cup ginger ale

Preparation

1. Place first 8 ingredients (through cucumber) in a blender; process until smooth. Add ice, and process just until blended.

2. Divide mixture among 4 glasses. Top each serving with 2 tablespoons ginger ale.

Note:

Cooking Light Chill

May 2013