Cucumber and rockmelon slushies
These refreshing cucumber and rockmelon slushies will take your cocktail game to the next level. Serve with cucumber and mint for an impressive finish.
Note: + 4 hours freezing time
- 1 rockmelon, halved, seeded
- 2 Lebanese cucumbers, coarsely chopped
- 1 1/2 cups (375ml) chilled Coles Cloudy Apple Juice
- 1/4 cup mint leaves
- Cucumber slices, to serve
- Mint leaves, extra, to serve
Line 2 baking trays with baking paper. Use a melon baller to scoop balls from 1 rockmelon half. Arrange balls on 1 lined tray. Place in the fridge. Peel and coarsely chop the remaining rockmelon half. Arrange the chopped rockmelon and cucumber on lined tray. Place in the freezer for 4 hours or until frozen.
Place the rockmelon mixture, half the apple juice and half the mint in a blender. Blend until smooth. Divide among serving glasses. Repeat with remaining rockmelon mixture, apple juice and mint. Thread the melon balls onto skewers. Serve the slushies with melon skewers, cucumber slices and extra mint.