Cucumber Gin and Tonic with Watermelon Ice Cubes
Made with slices of cucumber and watermelon ice cubes, this Cucumber Gin and Tonic is ideal for sipping on the patio on a summer evening.
Servings: 1 cocktail
Cost: $10
Equipment
- 8-ounce rocks glass
- Muddler
Ingredients
Watermelon Ice Cubes
- 1 medium seedless watermelon
- Chia seeds
Cucumber Gin and Tonic
- 1 cucumber sliced
- Watermelon ice cubes
- Gin
- Tonic
- 1 lime sliced
- 1-2 fresh mint leaves
Instructions
Watermelon Ice Cubes
- Slice watermelon in half. Using spoon or melon baller, scoop out flesh of watermelon and set aside in bowl.
- Place watermelon flesh in blender or food processor and puree until watery mixture forms.
- Pour puree into silicone ice cube molds and place in freezer. Our watermelon puree filled 3 trays, each of which makes 21 cubes.
- Freeze for 1 hour, remove molds from freezer, and sprinkle chia seeds on top of each cube to simulate watermelon seeds.
- Place molds back in freezer and leave overnight. To enjoy, add to a glass to infuse cocktails —or even a glass of water — with fresh watermelon flavor.
Cucumber Gin and Tonic
- Add several slices of cucumber to the bottom of glass and lightly muddle with spoon or muddler.
- Add several watermelon ice cubes to glass.
- Add 1.5 ounces of gin, 5 ounces of tonic and a splash of lime juice to glass. Stir.
- Garnish with lime wedge and mint leaves.
Notes
Thanks to its high water content, the watermelon is a cinch to puree and doesn’t require any straining or fuss. You’ll simply pour the pureed watermelon directly into your ice cube trays. I decided to upgrade from my standard plastic trays to this set of three silicone trays. I couldn’t resist the pastel hues and the fact that they had lids to prevent spills in the freezer.