Frozen Melon Sake Gimlet

Recipe and photo by Tami Ganeles Weiser Yield:  4 drinks
Prep Time:  15 minutes Cook Time:  0 minutes

Frozen Melon Sake Gimlet

A favorite summer cocktail gets an Asian accent with the addition of sake and yuzu juice. Honeydew and Persian cucumber make it a refreshing quaff; allow 30 minutes for the melon and cucumber to freeze.


¼ medium honeydew, peeled, seeded and cut into 1-inch chunks (about 2 cups)

2 Persian cucumbers, peeled, seeded and cut into 1-inch chunks

¾ cup (6 ounces) vodka

2 tablespoons yuzu juice or juice of 3 lemons

¼ cup sweetened lime juice (see Kitchen Tip)

¾ cup (6 ounces) sake, Honjozo-shu or Junmai-shu preferred


  1. Freeze the honeydew chunks and cucumber. This will take about 30 minutes.
  2. Combine the vodka, yuzu or lemon juice, sweetened lime juice and sake in a blender and blend just to combine. Add the frozen cucumbers and honeydew chunks and blend until smooth. Divide evenly between 4 glasses and serve immediately.

Kitchen Tips

Sweetened lime juice is available in the cocktail mixer aisle of your market or online.


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