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Watermelon Slushies

Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).

Photography: Marcus Nilsson


  • 4 pounds seedless watermelon
  • 1 oz. vodka per 8 oz. slushie (optional)
  • 2 oz. Prosecco per 8 oz. slushie (optional)


  1. Cut, peel, cube, and freeze watermelon.

  2. Blend until smooth in a blender or food processor.

  3. Add vodka and Prosecco.

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