Watermelon Cucumber Slushies | Polka Dot Cottage

Watermelon Cucumber Slushies

Posted July 27th, 2012 by

One of the things that was waiting for me upon our return from the Boston area last Thursday was a book I had requested from the library: People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop

Nearly all of the recipes in this book follow a formula: fresh fruit + simple syrup + ice pop mold. I like the simplicity of that, as well as the fact that it can fit in nicely with our new dietary restrictions around here. The first pop to catch my eye was the Watermelon & Cucumber Pops, but when I set out to make it, I discovered my ice pop mold was nowhere to be found.

I didn’t want to go out and buy another one, but I also didn’t want the watermelon I had to go bad. So, I came up with another plan that would involve most of the same ingredients: Watermelon Cucumber Slushies!


  • 1 lbs watermelon (about 1/3 of bowling-ball-sized melon)
  • 1/2 lb cucumber (about 1 small)
  • 3 tb agave nectar or to taste


  1. Scoop the guts out of the watermelon, put them into a sealed container, and freeze until solid. (I scooped out my entire watermelon, and am saving the frozen leftovers for another time.)
  2. Peel the cucumber, cut into chunks, and puree in a blender.
  3. Add the frozen watermelon and agave syrup to the pureed cucumber, and blend until smooth. (You might want to stop blending after a few pulses so you may taste and adjust the agave if necessary, before continuing.)
  4. Pour into icy mugs and enjoy!

This made just enough for the four of us to have with supper.  I wish I could say we all loved it, but the general consensus was that it was somewhat like drinking a cucumber. We have varying amounts of tolerance among us to the drinking of cucumbers, but sadly none of us really is excited about it.

Still, I wanted to share because A) someone out there must be enthusiastic about the idea of drinking a cucumber, and B) I didn’t want the pictures I took to go to waste. (You’re not surprised by that second reason, are you?)

Besides, I still have hope that with adjusted quantities this could be a go-to summer drink around here. My family disagrees, but that’s ok. More for me.

Here’s a little bonus recipe within a recipe for you: Baked chicken nuggets from Sing for Your Supper. My sister-in-law sent me the link this week, and I made them tonight with a couple of changes.


  • I replaced the salt and pepper with 3/4 ts Mrs. Dash Table Blend (thanks, Beth and Kathi for the recommendations).
  • I used far less olive oil than called for, probably only 2 tb total, spreading it around w/ a pastry brush when necessary.
  • I used the grapeseed oil spray I had on-hand instead of the butter spray I didn’t have.

They were quite good! Even the picky miniature people I live with said they weren’t terrible (trust me, that’s high praise).

And served with a drinkable cucumber, it made a pretty healthy meal :-)

Here are both recipes on BigOven.com:

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