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rainn's melon cooler

★★★★★ 1
a recipe by
Rainn Thomas
Akron, OH

I love juicing and my mother had some melon's laying around one day that needed to be used immediately, so we juiced them. Now, neither of us liked the results, so we toyed around with it glass by glass until we discovered what it needed. Hope you enjoy. ** TIPS ** - When juicing, always juice the pulp 2x-3x for maximum juice extraction. - Drier pulp can be easier used in other recipes such as quick breads (loaves, muffins, cookies, etc. - Honey is a natural sweetener and can be used to sweeten juices, if you don't like honey try carrots.

★★★★★ 1
serves 1 Gallon
prep time 2 Hr
cook time 5 Min

Ingredients For rainn's melon cooler

  • 1
    cucumber, seedless
  • 1/2
    pineapple, skinned and chunked
  • 1/2
    cantaloupe, peeled and chunked
  • 1
    small watermelon, peeled and chunked
  • 4-5 Tbsp
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    ginger powder
  • milk (or soy milk)

How To Make rainn's melon cooler

  • 1
    Juice all fruit chunks in your juicer, then extract juice from pulp 2-3 times more. Reserve pulp for freezing.
  • 2
    Transfer juice to a large pot and turn on low.
  • 3
    Add honey, ginger & vanilla to to taste. DO NOT BOIL.
  • 4
    Let cool completely and then transfer to to containers.
  • 5
    Once cool, add enough milk until you get between a 50/50 or 60/40 ratio (juice to milk).
  • 6
    Chill 5-6 hours until really cold and serve. This is best when served ice cold. Also good served in a glass with a spoonful of vanilla bean ice cream.

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