3 cups cubed seeded watermelon (the redder the better)

3 cups cleaned and rinsed fresh blueberries

3/4 cup well-stirred lite coconut milk

3/4 cup sugar

1 cup fresh lemon juice

Fresh mint leaves, to garnish

In a blender, puree the watermelon until liquefied. Pour it into ice cube trays (you should have enough for 12 cubes). Rinse out the blender, add the blueberries and puree until the mixture is smooth. Transfer puree to another ice cube tray. In a third tray, divide the coconut milk among 6 cubes.

Transfer all of the trays to the freezer and freeze until solid, preferably overnight.

In a small saucepan over medium heat, combine the sugar with 1/3 cup water

and cook, stirring occasionally, until dissolved. Let cool.

In a pitcher combine 1/2 cup of the sugar syrup with the lemon juice. Add 3 cups cold water, then taste and add additional sugar syrup if desired. Chill until ready to serve.

To serve, place 2 watermelon cubes, 2 blueberry cubes and 1 coconut cube in each of 6 rocks glasses. Top with lemonade and garnish with mint. Let sit for 10 or so minutes to allow the cubes to melt slightly and flavor the lemonade.

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