Lactose Free Melon Cucumber Cooler
This blended drink is the kind of thing you want in your hand on the hottest day of the year ā cool, lightly sweet, and impossibly refreshing. Honeydew melon and English cucumber do most of the heavy lifting here, delivering a naturally hydrating base that tastes clean and bright without any added dairy or creaminess to worry about. A touch of fresh ginger adds a subtle warmth that keeps it from being one-dimensional, while fresh basil brings an herby lift that makes the whole thing feel a little fancy. Straining the blended mixture through a fine-mesh sieve gives you a silky, smooth liquid rather than a thick smoothie ā it's an extra step that's absolutely worth it. A drizzle of honey is entirely optional, so you can keep it as light as you like depending on how sweet your melon is. Poured over ice with a thin cucumber garnish, it looks as good as it tastes and comes together with almost zero effort.
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Learn more āIngredients
2 servings
- 3 cups honeydew melon, cubed and chilled
- 1 cup english cucumber, peeled and roughly chopped
- Ā½ tsp fresh ginger, finely grated
- 1 tbsp fresh basil leaves, loosely packed
- 1 cup cold water
- 1 tsp honey (optional)
For serving
- 2 cups ice cubes
- 2 thin slices cucumber (optional)
Instructions
- 1
Add the honeydew melon, cucumber, ginger, basil, cold water, and honey (if using) to a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Set a fine-mesh strainer over a pitcher or large measuring cup. Pour the blended mixture through the strainer, pressing gently with a spoon to extract as much liquid as possible. Discard the solids.
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