Cucumber, Coconut, and Lime Slush

A very fresh plant-based combination for summer, ideal for making the most of the machine without relying on industrial pre-mixes. Since cucumber contains a lot of water, it is essential to dose the syrup correctly to avoid a block of ice. With this recipe, you will get a granita with a perfect balance between the sweetness of coconut water and the acidity of lime. It is a subtle and very thirst-quenching frozen drink, perfect for sipping during high heat.

Cucumber, Coconut, and Lime Slush

Recipe by Camille RoosCourse: Non-alcoholic drinkCuisine: Plant-basedDifficulty: Easy

Servings

4

people

Prep

15

minutes

Freeze time

45

minutes

Total time

1

hour 

A plant-based drink combining cucumber, coconut, and lime. Thirst-quenching and perfectly balanced thanks to a precise syrup dosage.

Ingredients

• 500 ml coconut water

• 300 ml cucumber juice (obtained by blending and straining 1 large cucumber)

• 100 ml lime juice (about 3 to 4 limes)

• 100 ml cane syrup (or agave syrup)

• A few fresh mint leaves (to be blended with the cucumber)

Instructions

• Peel, seed, and blend the cucumber with the mint, then pass the puree through a sieve to recover 300 ml of a very smooth juice. Filtering removes the fibers that interfere with the machine’s mixing.
• In a separate container, mix the obtained cucumber juice with the coconut water, lime juice, and cane syrup.
• Pour this approximately 1-liter mixture into the Ninja Slushi bowl, making sure to be between the MIN and MAX lines.
• Select the Slush program and let the machine work until you obtain a consistency drinkable with a straw.

Gin cocktail version

Gin cocktail version : For an alcoholic version, add 120 ml of gin to this 1-liter mixture before pouring it into the machine, then select the Frozen Cocktail program.

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The subtle balance of a plant-based Slushi recipe

When working with vegetables gorged with water, the risk is always to end up with a texture that is too hard. Cucumber brings incomparable freshness, but it has neither the sugar nor the thickness of a classic fruit. This is why the syrup dosage is non-negotiable. Without this sugar to lower the freezing point, the coconut water and cucumber juice would freeze into a solid block that would prevent the auger from turning correctly. By aiming for 100 ml of syrup for one liter of preparation, you get a result that remains fluid. Moreover, if you like softer notes, you can take a look at my recipe for pineapple slush with the Ninja Slushi, where the fruit already provides a large part of the natural sweetness.

Why I insist so much on filtering the cucumber

In a blender or juicer, we are often used to keeping the pulp for the fibers. But in a countertop slush machine, the situation changes completely. Small vegetable fibers clump together on the mixing auger and end up freezing the mixture unevenly. By passing your cucumber and mint puree through a fine sieve, you ensure a smooth rotation and a velvety mouthfeel, without unpleasant bits. If the machine starts to beep or the lights flash, it is almost always a sign of a mixture that is too thick or residues blocking the mechanism. Take those two minutes to filter, the result in the glass will be much better.

Transforming this base into a cocktail for the aperitif

This preparation lends itself perfectly to a variation for your summer evenings. By adding gin, the aromatic profile of cucumber and lime takes on a whole new dimension. Be careful, however, not to be too heavy-handed: alcohol acts as a powerful antifreeze. If you exceed 120 ml of strong spirit for this volume of one liter, the liquid will never set, even after an hour of mixing. Remember to switch to the Frozen Cocktail program on your device, which is calibrated to cool a little more intensely and handle the presence of alcohol, while keeping in mind to serve with moderation.

Have you tried adding a touch of chili or ginger to this mixture?

Frequently asked questions

Why is my preparation jamming and the machine flashing?

Either you forgot to filter the cucumber (the fibers block the auger), or there is not enough syrup. Sugar is essential for the liquid to set without hardening excessively.

Can I replace the cane syrup with stevia or a sweetener?

I strongly advise against it. Intense sweeteners do not provide the dry matter necessary for the texture. Without real sugar, the drink will freeze into a block and strain the motor.

Which program should I use if I add gin?

As soon as there is alcohol, you must switch to the Frozen Cocktail program to compensate for the antifreeze effect of the spirit and obtain a nice texture.