My F&W
quick save (...)
Cucumber-Honeydew Freeze
© Wendell T. Webber

Cucumber-Honeydew Freeze

  • SERVINGS: Makes 6 drinks

Fruit flavors generally mix well if they're from the same botanical family. This cool and light summer cocktail works because cucumber and melon both belong to the Cucurbitaceae family.

cocktails Glassware Guide

Sweet Fennel Salt

  1. 2 tablespoons ground fennel seeds
  2. 2 tablespoons sugar
  3. 2 tablespoons kosher salt

Cocktail

  1. 1 lime wedge
  2. 8 ounces gin
  3. 2 cups chilled chopped peeled cucumber
  4. 2 cups chilled chopped honeydew melon
  5. 6 ounces fresh lemon juice
  6. 1 cup honey
  7. 5 cups ice
  8. Cucumber wheels and honeydew melon balls, for garnish
  1. In a medium bowl, mix the kosher salt, sugar and ground fennel seeds.
  2. Moisten half of the outer rim of 6 chilled white wine glasses with the lime wedge and coat lightly with the sweet fennel salt.
  3. In a blender, combine all of the remaining ingredients except the garnishes and blend until smooth. Pour the drink into the glasses. Garnish the drinks with the cucumber wheels and honeydew melon balls.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.