When you read this title, I bet you went, “that doesn’t sound like it’ll be good”.. but trust me, it is. I thought the exact same thing when I first saw this recipe, but since my vacation is almost over and I set out on a mission in the beginning of the summer to make as many summery drinks as possible, I decided to give it a whirl.
I’ve been looking for the perfect slushie that involves honeydew for a while. Don’t ask me why, honeydew to me just sounds like it’ll be great in a slushie. Let me just say that it sure didn’t disappoint, because this recipe produced a pretty tasty, refreshing drink!
You know those slushies at gas stations? They’re good, aren’t they? Well, this almost has the same consistency as those, just with a lot less sugar, no artificial flavors, no high fructose corn syrup, it has fruit in it, and everything that goes in it is simple and with an easy-to-pronounce name. The fact that there’s fruit in it automatically makes it healthy! (at least that’s what I’m telling myself)
Another reason why I’ll be making this again next summer is because you can make the syrup/tea/ginger ice cubes ahead of time and put them in the freezer.
Have some extra cubed honeydew? Freeze those too! Next time you want a slushie, throw those in a blender with some gingerale, a splash of lemon juice, and a few chopped mint leaves and… wa-la!
Instant slushie. It’s that simple.
- 12 oz green tea, freshly steeped and cooled to room temperature
- 3 tablespoons water
- 2 tablespoons sugar
- 1-1" ginger, peeled and sliced
- 16 oz honeydew, chopped
- 32 oz gingerale
- Lemon juice
- A handful of mint leaves
- In a small saucepan, combine the water, sugar, and ginger. Bring to a simmer over medium heat. Stir until the sugar dissolves. Remove from heat and let cool. Discard the ginger.
- Combine the ginger syrup and the green tea. Pour into an ice cube try and freeze until solid.
- Divide the chopped honeydew into 4 bags (yields 4 individual servings). Freeze until solid.
- In a blender, add 1/4 of the ginger syrup ice cubes with one bag of the frozen honeydew. Add a splash of lemon juice, a handful of chopped fresh mint leaves, and 1 cup of gingerale. Puree until smooth, adding more gingerale if needed.
- Pour into glass and enjoy!
Recipe adapted from Food Network Magazine