Vegan Melon Cucumber Cooler
This blended drink is the kind of thing you want in your hand the moment the temperature climbs past comfortable. Honeydew and cucumber are a naturally dreamy pairing — cool, lightly sweet, and incredibly refreshing — and fresh ginger adds just enough of a tingle to keep every sip interesting. A handful of basil rounds it all out with a subtle herbal note that makes this feel far more sophisticated than the effort involved. The recipe calls for honey as an optional add-in, so if you prefer to keep things entirely plant-based, simply leave it out and let the melon do the sweetening on its own. Straining the blended mixture through a fine-mesh sieve gives you a silky, juice-like texture that's genuinely impressive to serve to guests. Pour it over a tall glass of ice, tuck in a thin cucumber slice, and you've got something that looks like it came from a spa menu but took less than five minutes of active work.
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Learn more →Ingredients
2 servings
- 3 cups honeydew melon, cubed and chilled
- 1 cup english cucumber, peeled and roughly chopped
- ½ tsp fresh ginger, finely grated
- 1 tbsp fresh basil leaves, loosely packed
- 1 cup cold water
- 1 tsp honey (optional)
Can be omittedhoney
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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