Recipe via Bon Appétit
TOTAL TIME 5 minutes
Summer doesn’t begin until a watermelon is cracked open. Here, it’s paired with equally refreshing and summer-abundant cucumber, a light tang of Champagne vinegar, and a lick of salt. This is a bright and balanced thirst quencher you’ll enjoy on all of the hot days of summer. For the smoothest slushy, please pound your ice to a crushed state before adding it to a high-powered blender; the end result should be spoonable, like soft ice cream.
Ingredients
6 servings
1 lb. seedless watermelon, rind removed, flesh cut into large cubes
2½ oz. cucumber, peeled
¼ cup honey
1 Tbsp. Champagne vinegar
¼ tsp. Diamond Crystal or Morton kosher salt
Cucumber spears (for serving)
Preparation
Step 1
Purée 1 lb. seedless watermelon, rind removed, flesh cut into large cubes, 2½ oz. cucumber, peeled, ¼ cup honey, 1 Tbsp Champagne vinegar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a blender until smooth. Add 4 cups crushed ice and blend on high just until slushy (be sure you’ve crushed the ice if starting from large pieces). The slushy should be spoonable, like soft ice cream.
Step 2
Divide slushy among 6 tall glasses and garnish each with a cucumber spear.
