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
1/3 cup water
1 cup fresh lemon juice
Fresh mint leaves, to garnish
In a blender, puree the watermelon until it becomes liquefied. Pour the watermelon liquid into ice cube trays (you should have enough liquid for twelve 2-tablespoon cubes). Rinse out the blender, add the blueberries and puree until the mixture is smooth. Transfer the blueberry puree to another ice cube tray. In a third tray, divide the coconut milk between 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 and water and cook, stirring occasionally, until the sugar is dissolved. Let cool.
In a pitcher combine 1/2 cup of the sugar syrup with the lemon juice. Add 3 cups of 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 the glasses with lemonade, then garnish with mint. Let sit for 10 or so minutes to allow the cubes to melt slightly and flavor the lemonade.