Eskimo Cubes for Summer

Eskimo Cubes for Summer
Need a gluten free and vegan hor d'oeuvre? Eskimo Cubes for Summer could be an excellent recipe to try. This recipe serves 16. One serving contains 44 calories, 1g of protein, and 0g of fat. It is a very budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. It is perfect for The Fourth Of July. Head to the store and pick up sugar, honeydew, strawberries, and a few other things to make it today.

Instructions

1
Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth.
Ingredients you will need
StrawberriesStrawberries
Lemon JuiceLemon Juice
RaspberriesRaspberries
CantaloupeCantaloupe
WatermelonWatermelon
Honeydew MelonHoneydew Melon
SugarSugar
Equipment you will use
BlenderBlender
2
Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.
Ingredients you will need
Fruit JuiceFruit Juice
Equipment you will use
Aluminum FoilAluminum Foil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.
Sandhi Sanford and Benedict Pinot Noir
Sandhi Sanford and Benedict Pinot Noir
The unique 2012 has layers of wild cherry, licorice, black pepper and cinnamon. The pale ruby red color and silky tannins show us how majestic this site is.
DifficultyExpert
Ready In4 hrs, 20 m.
Servings16
Health Score7
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