From New England to New York City, it’s been called The Year Without Summer: cool weather and persistent soaking rains that bring Noah’s Ark to mind. A few days recently the sun appeared, the temperature finally hit 85F/30C and I dug out the blender.
This melon slush recipe showed up last month in the Epicurious widget in the sidebar and I couldn’t wait to try it. I love canteloupe and the addition of orange juice makes this especially refreshing. A couple commenters at Epicurious said they added a splash of vodka, which seems like a natural choice to turn this into a chilly, slushy treat for adults.
Canteloupe Slush
Adapted from Parade
5 ice cubes, slightly crushed
4 cups cubed ripe canteloupe*
1/4 cup / 2 oz orange juice
*Approximately 1 small canteloupe or about 2/3 of a medium one.
Place the ice, canteloupe and orange juice in a blender. Process about 10 seconds, till slushy-smooth. Serve at once, garnished with melon slices.
Serves 3 or 4
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{ 4 comments… read them below or add one }
Hi Ella,
Something I don’t know is can one use a food processor instead of a blender to chop ice? Or would my cuisinart die trying?
I have actually been enjoying this “year without summer.” We had a week or so in June of high humidity and high temperatures when I couldn’t think straight, but since then the weather has been mostly warm and pleasant. Though I admit there has been a lot of rain, and I was cold enough last night to want a blanket on the bed with the window open…
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Good morning, Tess! The Cuis is fabulous for chopping ice, BUT doing so will make the workbowl cloudy. Check your manual (if you’ve lost it, it’s online at cuisinart.com) to see if the cloudy warning is still included or if the Lexan is somehow different. I keep my cloudy one just for ice and scratchy stuff and use a diff one for other stuff.
I’ve always had a Cuis but never had a blender till just a few years ago and what a bargain I got. It’s an Osterizer, probably from the Seventies or Eighties — it’s harvest gold *cough* — and built like a tank. All metal, except for the buttons & decorative front, with a heavy glass jar. Anyway, it was filthy and only $2. I bought it, cleaned it up, bought an Oster replacement kit with a new lid and blade/screw-on part for $10 and voila, I have a $12 blender that runs rings around anything new at 10x the price. I stopped at another yard sale just Saturday and there was a jar & lid for a KitchenAid blender. I asked about the base and was told it cracked when she dropped it. If I dropped my base it would be fine but would crack a floor tile. (Sorry for going on, but I do love a bargain!)
Your summer sounds warmer than ours. I’ve worn light sweaters almost constantly and vegetable gardens are rotting from the rain. It just rains and rains. Mark Twain was right….
Ahhh…. I need this recipe, and will be trying it out in short order. VERY short order.
If I’d known, I would have sent you our summer weeks ago. I took a screen shot from WeatherUnderground last week showing our heat index a toasty 132 degrees. We’ve had so many days in the hundreds that 85 feels like fall. And, I learned something new and important – one symptom of dehydration can be vertigo. At least it’s easily cured!
Anyhow, we’ve got good, vine-ripened local melons available now, along with peaches and plums, so it’s time to make use of them. This looks like a good way to do it.
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This is a great way to use them, shore. I hope you enjoy.
I wish you could have some of our incessant rain; I know you need some down there and I would gladly swap 2 – 3 days of rain for some of your high temps. I’ve honestly not seen the sun since Wednesday and that was just a brief bit of light before another 18-hour drenching.