Melon Slushes

Melon Slushes is a gluten free, dairy free, and fodmap friendly recipe with 4 servings. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 105 calories. For 78 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up honeydew melon, sugar, lemon juice, and a few other things to make it today. Plenty of people made this recipe, and 496 would say it hit the spot. It works well as a very affordable side dish. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. If you like this recipe, take a look at these similar recipes: Whiskey-Cranberry Slushes, Pineapple, Watermelon & Strawberry Slushes, and Fresh Melon Cooler (agua De Melon).

Servings: 4

Preparation duration: 130 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring 1 1/2 cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature. Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours. Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks. Photograph by Kang Kim

 

Step by step:

1. Bring 1 1/2 cups water to a simmer in a medium saucepan.

2. Remove from the heat, add the tea bags and let steep 5 minutes.

3. Remove the tea bags (do not squeeze).

4. Let the tea cool to room temperature.

5. Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes.

6. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea.

7. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours.

8. Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks.

9. Photograph by Kang Kim

Nutrition Information:

covered percent of daily need