Melon, Ginger Ale and Peppermint Slush
Cantaloupe was used in this recipe. Will other varieties of melon will work too, I’ll say go for it and find out. I’m 99% sure they will although, of course, the drink will probably taste and look different. Which is not necessarily a bad thing, really. Who knows? Using sugar melon or hami melon might result is an even better slush. But don’t use bitter melon because that’s an altogether different thing.We’ve been adding mint leaves to our smoothies and aguas frescas for some time now — but ginger ale and pureed fruit? Now, that’s something new. Surprisingly wonderful. The ginger ale makes a lighter and more bubbly drink.
- 4 cups diced and seeded melon (cantaloupe) preferably chilled
- 2 cups crushed ice
- 15 large peppermint leaves plus more to garnish (see notes after the recipe)
- 1 ½ cups ginger ale preferably chilled
- sugar to taste optional
- Put the diced melon and ice in the pitcher of the blender.
- Pulse a few times to break up the diced melon.
- Switch to high speed and process for 30 seconds.
- Add the peppermint leaves. Process for about 10 seconds or just until the mint leaves are cut into small pieces.
- Pour in the ginger ale. Pulse a few times to mix.
- Pour the drink into glasses. Stir in sugar, if you prefer.
Save on Pinterest
Some people don’t like very minty flavor. For instance, everyone in Speedy’s family thinks that eating anything with mint is like eating toothpaste. So, you may want to consider that when deciding just how much mint leaves to use. But I don’t recommend doing away with the mint altogether — it is the mint that makes this drink cool-in-the-mouth refreshing. How much sugar to use is a matter or personal taste. The amount also depends on how sweet or bland the melon is.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!