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This watermelon slushie is the closest thing I’ve found to the icy cups I used to buy from the night market vendors in Taiwan, and it only takes three ingredients. Semi-frozen watermelon, a touch of sugar, and water are all you need for a slushie that’s naturally sweet, ultra-refreshing, and ready in five minutes flat.
Straight From Taiwan’s Night Markets
Growing up, some of my favorite memories of visiting family in Taiwan are wandering the night markets with a cold drink in hand, weaving through the stalls with a plastic cup of shaved ice or a fruit slushie sweating in the humidity. Watermelon slushies were always my go-to, though I’d usually pair one with a paper plate of scallion pancakes or a warm bao bun from the stall next door.
Vendors would blend down whole watermelons right in front of you into something between a smoothie and a slushie—thick, icy, and just sweet enough. This frozen watermelon slushie is a recreation of my childhood memories, and it always takes me right back to those humid summer nights, drink in hand, market lights all around.
Picking the Best Watermelon
Look for a watermelon that feels heavy for its size with a creamy yellow “field spot” on the underside (that’s where it sat on the ground ripening in the sun). A deep, hollow thump when you tap it is also a good sign of ripeness. The sweeter your watermelon, the less sugar you’ll need to add to your slushie.
A seedless watermelon works best here, but you can also pick out any visible seeds before cubing. A few small white seeds blended in won’t affect the taste or texture.
How to Make a Watermelon Slushie
The order of operations matters more than you’d think when it comes to getting the consistency right. I always dissolve my sugar in room-temperature water before it goes anywhere near the blender. If you add sugar straight into the blender with frozen fruit, it won’t fully dissolve, and you’ll end up with a gritty texture instead of a smooth one. Once you’ve done that, simply add the watermelon cubes and blend.
Use Semi-Frozen Watermelon For Maximum Flavor
The texture of this watermelon slushie recipe all comes down to how frozen your watermelon is:
- Fully frozen watermelon can be tough on a blender’s motor and tends to blend up icy and clumpy rather than smooth. You’ll need to add extra water to thin it back out.
- Fresh watermelon, on the other hand, gives you more of a juice than a slushie, so you’ll definitely need to add ice, which waters down the flavor.
- Semi-frozen is the sweet spot. I cube my watermelon and freeze it for about 1–2 hours, just until it’s firm but not rock solid. This gives the blender something to grab onto while still producing that signature sippable texture.
Customize Your Slushie
While I love keeping this recipe classic and true to the night market version I grew up with, it’s easy to make it your own:
- Add citrus: A squeeze of fresh lime juice brightens the whole thing up and cuts through the sweetness.
- Make it herbal: Toss in a few fresh mint leaves before blending for a cooling, aromatic twist.
- Boozy version: Add an ounce of white rum or tequila for a grown-up watermelon slushie drink. If you want to go all in, my watermelon mint margarita takes this same combination of watermelon, lime, and mint and turns it into a full blended cocktail with tequila and a salted rim.
- Frosé twist: Swap the water for a bottle of rosé, sweeten with honey instead of sugar, and you’re most of the way to my watermelon frosé, a frozen, wine-based riff on this same idea.
- Extra tang: A splash of lemon juice or a pinch of salt (a classic Taiwanese trick!) makes the watermelon flavor pop even more.
- Make it creamy: Skip the water and blend with ½ cup milk or coconut milk instead. You’ll be making watermelon milk, another Taiwanese night market classic.
If you like this style of blended drink, my crushed and boozy summer slushies—made with peaches, strawberries, and pineapple—follow the same basic method with a completely different fruit lineup.
Storage Instructions
This watermelon slushie is best enjoyed immediately, while it’s at its coldest and slushiest. Watermelon is mostly water, so the texture will separate and turn more liquid the longer it sits.
If you do have leftovers, store them in an airtight container in the freezer for up to 1 month. When you’re ready to enjoy, simply re-blend the frozen slush. Alternatively, pour leftovers into popsicle molds to create a low-effort sweet treat. If you want to dress it up a bit for that format, my watermelon mint lemonade popsicles are a good template to riff off of.
Taiwanese Watermelon Slushie
Equipment
Ingredients
- 1 cup (236 ml) water
- 1 tablespoon white sugar
- 4 cups (608 g) cubed seedless watermelon, semi-frozen
Instructions
- Stir sugar in water until dissolved. Add everything to a blender and blend until slushie consistency.1 cup (236 ml) water, 1 tablespoon white sugar, 4 cups (608 g) cubed seedless watermelon
