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Melon-Cucumber-Lime Slushie

Servings: 4

Think of this as agua fresca meets frozen margarita. With or without tequila, it’s a perfect cooler for warm days (and nights).


  • 1 medium cucumber
  • 14 oz. honeydew melon, cut into 1-inch chunks (about 3 cups)
  • 12 oz. tonic water
  • 4 oz. fresh lime juice (from about 3 medium limes)
  • 2 oz. agave nectar
  • 2 Tbs. coarsely chopped fresh cilantro, plus leaves for garnish
  • 4 oz. cold tequila (optional)

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 5
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 30
  • Carbohydrates (g): 31
  • Fiber (g): 1
  • Sugar (g): 26
  • Protein (g): 1


Cut 4 thin crosswise slices from the cucumber, and refrigerate. Peel and cut the remaining cucumber into 1-inch chunks.

Put the cucumber chunks and melon in a single layer on a large rimmed baking sheet, and freeze at least 6 hours, preferably overnight.

Combine the cucumber chunks and melon, tonic water, lime juice, agave, chopped cilantro, and, if using, tequila in a blender. Purée until very smooth, scraping the jar as needed, 2 to 3 minutes.

Divide the melon-cucumber mixture among 4 lowball glasses. Garnish with the cucumber slices and cilantro leaves, and serve.


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