Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen
Recipe information
Yield
6 servings
Ingredients
4 cups honeydew (from about 1 small), rind removed, flesh cut into 1" pieces, frozen
2½ cups coconut water
⅓ cup mint leaves
2 Tbsp. fresh lime juice
½ tsp. kosher salt
6 oz. English hothouse cucumber (about ½ cucumber), peeled, cut into 1" pieces, plus more sliced for garnish
Preparation
Step 1
Blend honeydew, coconut water, mint, lime juice, salt, 6 oz. cucumber, and 2 cups ice in a blender until smooth. Divide among glasses, then garnish with cucumber slices.
Step 2
Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.
