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Watermelon Slush Gets Me Through the Hottest Days of Summer
Watermelon Slush Gets Me Through the Hottest Days of Summer, glass cookware.
Summer is here and the only drinks I want to drink are those that freeze brains. While I love the taste of piña coladas and frozen margaritas, I lack the tolerance to drink them. So when melon season rolls around and I'm thirsty, I make my signature summer drink: these two-ingredient watermelon puree
Inspired by a drink I grew up drinking in Hong Kong called Watermelon Ice - which translates to "Watermelon Ice" - this refreshing cooler is nothing more than a very ripe watermelon and ice cubes. In Hong Kong, a subtropical skyscraper island in the South China Sea, hot summer days with humidity exceeding 90 percent are the norm. Weather like this demands more than ice cream—the dessert shop serves cold tofu pudding, shaved ice, and tall, life-saving watermelon puree.
My friends and I sat on our little stools, wiping the sweat off our foreheads, and slowly savoring the coolness of the ice-cold candies. Summer is still not complete without my weekly watermelon puree, and since there is no Chinese dessert shop near me, I recreate this beloved drink every summer for myself in my kitchen.
The method is simple. In fact, it's so easy that you absolutely don't need a recipe - just a ratio of four parts watermelon to one part ice. (I've done it both in weight and volume and both work just fine - you don't have to be precise here.) Here's how to get into summer mode.
First, prepare your watermelon
Summer is here and the only drinks I want to drink are those that freeze brains. While I love the taste of piña coladas and frozen margaritas, I lack the tolerance to drink them. So when melon season rolls around and I'm thirsty, I make my signature summer drink: these two-ingredient watermelon puree
Inspired by a drink I grew up drinking in Hong Kong called Watermelon Ice - which translates to "Watermelon Ice" - this refreshing cooler is nothing more than a very ripe watermelon and ice cubes. In Hong Kong, a subtropical skyscraper island in the South China Sea, hot summer days with humidity exceeding 90 percent are the norm. Weather like this demands more than ice cream—the dessert shop serves cold tofu pudding, shaved ice, and tall, life-saving watermelon puree.
My friends and I sat on our little stools, wiping the sweat off our foreheads, and slowly savoring the coolness of the ice-cold candies. Summer is still not complete without my weekly watermelon puree, and since there is no Chinese dessert shop near me, I recreate this beloved drink every summer for myself in my kitchen.
The method is simple. In fact, it's so easy that you absolutely don't need a recipe - just a ratio of four parts watermelon to one part ice. (I've done it both in weight and volume and both work just fine - you don't have to be precise here.) Here's how to get into summer mode.
First, prepare your watermelon
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