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Watermelon Slushie Recipe

Watermelon-strawberry slushie with a chili-sea salt rim blended until smooth and slushy, not icy. Frozen strawberry adds deep pink to vivid berry-red color and a fruity complexity for a mocktail-style sip.
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Prep Time 5 minutes
overnight freeze 8 hours
Total Time 8 hours 5 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Watermelon slushie base
  • 4 cup fresh watermelon, cubed and frozen overnight
  • 1 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 tbsp water
  • 1 pinch salt
  • 1 cup fresh strawberries (frozen)
Rim and garnish
  • 1 Flaky sea salt + chili powder rim
  • 1 Lime wedge and fresh mint to garnish

Equipment

  • 1 stand mixer

Method
 

Freeze the fruit overnight
  1. Freeze the cubed watermelon and the frozen strawberry cubes overnight to keep the texture thick and slushy when blended.
Rim the glass
  1. Rub a lime wedge around the rim, then dip the rim into a mixture of sea salt and chili powder for a salty-heat edge.
Blend into a slushie
  1. Blend the frozen watermelon, frozen strawberries, lime juice, honey, water, and salt until smooth and slushy, scraping down if needed.
Serve immediately
  1. Pour the slushie carefully into the rimmed glass to keep the rim intact.
  2. Garnish with a mint sprig and a lime wedge, then serve immediately while it’s still slushy.

Notes

For the most vivid berry-red color, keep the strawberries frozen and blend straight from the freezer. Store leftover slushie covered in the freezer up to 1 day; for best texture, re-blend briefly. Freezing longer than a day may make it icy. For a dairy-free and lower-sugar swap, replace honey with 1–2 tbsp of your preferred sugar substitute (taste-adjust) to keep the balance of sweet and lime.