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4 from 2 votes

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.
Prep Time10 mins
Total Time10 mins
Course: Drinks + Cocktails
Cuisine: Drinks
Keyword: cocktail
Servings: 1 cocktail
Author: Elizabeth Ulrich
Cost: $10


  • 8-ounce rocks glass
  • Muddler


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 


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. 


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.