Watermelon/Cucumber Slushie

3 - 4

Preparation Time: 20 minutes

Cook Time: none


What does the word 'slushie' bring to mind? You probably envision those sickeningly sweet, syrupy things you can get at the fair. This slushie is not only refined-sugar free, but it's naturally gluten-free, sweet and delicious. Cucumber and fresh mint create an interesting taste for the palate - the cucumber is subtle but fresh mint can pack a punch, and you'll definitely taste it here. Mind you, it's not overpowering, but it is incredibly refreshing. You can make this vegan-friendly by substituting out the honey for stevia. The nice thing about this recipe is that you can delay its preparation; the juice will keep in the fridge for up to 2 days, so you can make this at your leisure. Sip slowly on a scorching summer day - or gulp it down. The choice is up to you!


  • 5 - 6 cups cubed seedless watermelon
  • 1 small cucumber, peeled, seeded, and cut into small chunks
  • 1/4 cup lightly packed mint leaves
  • 2 tbsp. freshly squeezed lime juice
  • 2 - 3 tbsp. honey (or Truvia, or any other natural sweetener)
  • Pinch of kosher salt
  • 3 - 4 cups ice cubes


Combine the first 6 ingredients in a blender and process until smooth. If you will not be needing the juice right away, it will keep in a sealed container in the refrigerator for up to two days. If desired, you can press the juice through a strainer to remove the pulp, but consuming the pulp means you will be getting the maximum amount of nutrition.

When ready to serve, add the ice to the blender, then the juice, and process until it's smooth and slushy. You can make it as thin or thick as you'd like. Pour into glasses and serve immediately. Garnish with a thin slice of cucumber and a sprig of mint leaves (optional).

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