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When summer gets crazy hot, this salty melon slush is the drink I keep up my sleeve. Frozen cantaloupe, sweet mint syrup, and vodka come together for a cool sipper that’s sweet, salty, and so good at killing thirst. I threw this together on a sticky night when I wanted something fun and light for hanging outside. Now it’s my top pick for pool vibes or midnight porches.
When I served this at my first backyard bash, people finished it faster than I could blend. Salt and melon just gets everyone smiling and mixing it up.
Key Ingredients
- Salt: Brings out the melon flavor Use a chunky or flaky kind for an extra fancy feel
- Lime juice: Keeps things bright and extra refreshing
- Fresh mint: Grab a bunch that’s really green for flavor that pops
- Vodka or any clear spirit: Pick a decently smooth one for the best mix. Or try gin or tequila if that’s your jam
- Granulated sugar: Adds sweetness to balance out the salt and fruit
- Cantaloupe cubes: Make sure your melon’s ripe and smells sweet for the best slush
Simple Steps
- Serve:
- Scoop or pour into glasses and go wild with mint or a lime wedge for garnish. Gotta serve it right away or it’ll melt fast
- Taste and Adjust:
- Blend done? Try a spoonful, then add more salt for pop or sweet syrup if you like. Too thick? Splash in a little cold water
- Blend Everything:
- Toss your frozen melon, cooled mint syrup, lime, salt, and booze into a strong blender. Start slow, then go full speed and scrape the sides if things stick. You want it thick and icy
- Strain the Syrup:
- Pour syrup through a strainer to catch the leaves. Squeeze out all that minty goodness by pressing lightly. Throw away the leaves and let it cool
- Make Mint Simple Syrup:
- While melon freezes, drop sugar, a splash of water, and your mint into a pan. Warm it up on medium and stir until the sugar’s gone and the mint turns it a little green—about three to five minutes
- Prep the Cantaloupe:
- Spread melon cubes out on a wax paper-lined tray and freeze for about 1 to 2 hours. Don’t let them get rock hard, just mostly frozen so they blend up nice
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My favorite thing is how a little salt makes cantaloupe way more interesting. My family tested it and couldn’t believe how much bigger the flavors got
How to Store
Leftover slush? Just scoop it into a freezer container and stash for up to seven days. It’ll freeze up solid, so just reblend it with some water—or even a splash of vodka—to get it smooth again
Ingredient Swaps
No cantaloupe? Grab honeydew or watermelon cubes. You can go with basil instead of mint for a fresh spin. Vodka keeps it light, but rum or a dash of elderflower liqueur brings a fun twist
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Serving Ideas
Spoon your slush into icy coupe glasses for a party treat or freeze it up in popsicle molds for adults. I sometimes drag the glasses through lime zest and salt to add more zing
Tradition & Background
In places like Mexico and Thailand, folks love a little salt on fresh fruit to make it shine. This cocktail gives a thumbs up to that tasty habit but keeps it cool and modern for sunny days
Common Recipe Questions
- → Can I use different melons instead of cantaloupe?
Definitely! Watermelon or honeydew are fine swaps. Taste and see if you want to tweak the sweetness or how thick it is.
- → How do I make this slush alcohol-free?
For sure—skip the vodka and splash in more lime or top off with sparkling water for a fresh mocktail.
- → What’s the point of adding salt to a drink like this?
Adding salt wakes up the melon’s flavor and cuts through the sweetness so it tastes brighter and more exciting.
- → Could I make the slush even smoother?
Yeah—make sure the melon’s frozen solid and use a strong blender. Pour in a bit more liquid if it’s too thick.
- → Which mint should I grab for this?
Spearmint’s awesome, but honestly, any fresh mint you have will add that fresh, herby kick.