Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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).

Ingredients

  • 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

Preparation

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial