Frozen Melon Sake Gimlet
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 0 minutes
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)
- Freeze the honeydew chunks and cucumber. This will take about 30 minutes.
- 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.
Sweetened lime juice is available in the cocktail mixer aisle of your market or online.