Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups ripe melon, cut in 1-inch cubes and frozen solid (about 450 g)
- 1 cup chopped cucumber (about 1 small cucumber)
- 2 tbsp freshly squeezed lemon juice
- 1–2 tbsp honey or agave syrup, to taste
- 1/2 cup cold water or coconut water, plus more as needed
- 1 cup ice cubes (optional, for extra slushiness)
- Pinch of fine sea salt
- Fresh mint leaves, lemon wedges, and cucumber slices (optional, for garnish)
Do This
- 1. Cut melon into 1-inch cubes, spread on a tray, and freeze until solid, about 4 hours.
- 2. Chop cucumber; juice the lemon.
- 3. Add frozen melon, cucumber, lemon juice, honey/agave, water, ice (if using), and a pinch of salt to a blender.
- 4. Blend on high, stopping to scrape and add a splash more water as needed, until thick and slushy.
- 5. Taste and adjust sweetness or lemon juice.
- 6. Pour into chilled glasses and garnish with mint, lemon wedges, and cucumber slices.
- 7. Serve immediately while icy and spoonable.
Why You’ll Love This Recipe
- Incredibly hydrating and light, thanks to juicy melon and cool cucumber.
- No cooking required: everything comes together in the blender.
- Customizable sweetness and citrus so you can make it as bright or subtle as you like.
- Perfect as a refreshing afternoon treat, brunch drink, or non-alcoholic party sipper.
Grocery List
- Produce: Ripe melon (honeydew, cantaloupe, or watermelon), cucumber, lemons (or limes), fresh mint (optional).
- Dairy: None required (optional: plain Greek yogurt for a creamy variation).
- Pantry: Honey or agave syrup, fine sea salt, ice cubes (if not from tap), coconut water (optional).
Full Ingredients
For the Melon–Cucumber Slush
- 3 cups ripe melon, cut into 1-inch cubes and frozen until firm (about 450 g; honeydew, cantaloupe, or seedless watermelon)
- 1 cup chopped cucumber (about 1 small cucumber or 1/2 large); peel if the skin is thick or waxed
- 2 tbsp freshly squeezed lemon juice (from about 1 small lemon)
- 1–2 tbsp honey or agave syrup, to taste
- 1/2 cup cold water or coconut water, plus up to 1/4 cup more as needed for blending
- 1 cup ice cubes (optional, for extra-icy texture or if melon is not fully frozen)
- 1 small pinch fine sea salt (about 1/16 tsp) to enhance flavor
Optional Garnishes
- Fresh mint sprigs
- Lemon wedges or thin lemon slices
- Thin cucumber ribbons or slices
- Small melon balls or cubes on cocktail picks
Step-by-Step Instructions
Step 1: Prep and Freeze the Melon
Cut your melon into 1-inch cubes, removing any seeds and rind. Measure out 3 cups of cubes (about 450 g).
Line a baking sheet or large plate with parchment or a reusable liner and spread the melon cubes in a single layer so they do not clump together.
Place the tray in the freezer and freeze until the cubes are completely solid, at least 4 hours or up to overnight.
Once frozen, you can transfer them to a freezer bag or container if you want to store them longer.
This step can be done days ahead so you can blend a slush whenever you like.
Step 2: Prep the Cucumber and Lemon
Shortly before blending, wash the cucumber thoroughly. If the skin is very thick, waxed, or bitter, peel it; otherwise, you can leave the peel on for extra color and nutrients.
Chop the cucumber into roughly 1/2-inch pieces until you have 1 cup.
Roll the lemon on the counter under your palm to help release the juices, then cut it in half and squeeze out 2 tablespoons of juice.
Strain out seeds if needed. Set the lemon juice aside; you will adjust it to taste later if you like a more tangy slush.
Step 3: Load the Blender
Add the following to your blender in this order (this helps it blend more easily): cold water or coconut water, lemon juice, honey or agave, chopped cucumber, and a pinch of fine sea salt.
Top with the frozen melon cubes. If your melon is not rock-hard frozen, or if you love an ultra-icy texture, add up to 1 cup of ice cubes on top.
If your blender struggles with frozen fruit, start with 1/2 cup liquid and be prepared to add up to 1/4 cup more, a splash at a time, to get things moving.
Step 4: Blend to a Thick, Icy Slush
Secure the lid and start blending on low speed, gradually increasing to high.
Blend for 30–60 seconds, pausing to scrape down the sides or stir the mixture with a tamper if your blender has one.
If the mixture is not moving well or looks more like crushed ice than a smooth slush, add 1–2 tablespoons of additional cold water or coconut water and blend again.
Continue until you have a thick, spoonable slush with fine ice crystals and no large chunks of fruit.
Step 5: Taste, Adjust, and Serve Immediately
Taste a spoonful of the slush. If you prefer it sweeter, blend in another teaspoon or two of honey or agave.
For extra brightness, add a small splash (about 1 teaspoon) more lemon juice.
Give it a quick final blend to incorporate any adjustments.
Pour the slush into chilled glasses. Garnish with mint sprigs, lemon wedges, cucumber slices, or melon cubes on cocktail picks.
Serve right away while icy and thick; this drink will slowly melt into a refreshing, lightly flavored juice as it sits.
Pro Tips
- Use very ripe melon: The sweeter and more fragrant your melon, the better the slush will taste, and the less added sweetener you will need.
- Freeze in advance: Keep a bag of frozen melon cubes in your freezer so you can make this in minutes whenever the craving hits.
- Help your blender out: Start with the liquids at the bottom and add more a tablespoon at a time if the blades are struggling.
- Chill your glasses: Pop serving glasses into the freezer for 10–15 minutes so the slush stays icy longer.
- Adjust texture to your liking: For a drinkable smoothie, add more liquid; for a spoonable slush, keep liquid to a minimum and use plenty of frozen melon.
Variations
- Watermelon–Lime Mint Slush: Use seedless watermelon, swap lemon juice for lime juice, and blend a handful of fresh mint leaves right into the slush.
- Creamy Melon Cooler: Add 1/4–1/2 cup plain Greek yogurt to the blender for a tangy, lightly creamy drink; you may need a bit more honey or agave to balance.
- Ginger–Cucumber Refresher: Add 1–2 teaspoons finely grated fresh ginger before blending for a zesty, slightly spicy twist that pairs beautifully with the cool cucumber.
Storage & Make-Ahead
This melon–cucumber slush is best enjoyed immediately after blending, while it is frosty and thick.
If you have leftovers, you can pour them into a shallow container and freeze for up to 1 month.
Scrape with a fork before serving to create a granita-style dessert, or let it soften slightly and re-blend with a splash of water to restore the slushy texture.
For true make-ahead prep, freeze melon cubes in advance and keep cucumber, lemon, and sweetener on hand.
When you are ready to serve, you will only need about 5 minutes to blend and garnish.
Nutrition (per serving)
Approximate values for 1 of 2 servings (using 3 cups melon, 1 cup cucumber, 2 tbsp lemon juice, and 1.5 tbsp honey; without optional garnishes):
Calories: ~130 kcal; Carbohydrates: ~33 g; Sugars: ~29 g; Fiber: ~2 g; Protein: ~2 g; Fat: ~0.5 g; Sodium: ~60 mg.
Actual values will vary based on the type of melon, exact sweetener amount, and any variations or garnishes you use.
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