Lemongrass Slush

Using lemongrass paste instead of lemongrass saves you time and delivers plenty of flavor. Combined with cucumber and honeydew, it makes a refreshing slush.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 38g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 270mg
  • Calcium: 17mg

Ingredients

  • 1 cup light coconut milk
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup honey
  • 2 tablespoons refrigerated lemongrass paste
  • Dash of salt
  • 3 1/2 cups (1 1/2-inch) cubed honeydew melon, frozen (about 1/2 melon)
  • 1 cup coarsely chopped seeded peeled cucumber, frozen
  • 1 cup ice cubes
  • 1/2 cup ginger ale

Preparation

  1. 1. Place first 8 ingredients (through cucumber) in a blender; process until smooth. Add ice, and process just until blended.
  2. 2. Divide mixture among 4 glasses. Top each serving with 2 tablespoons ginger ale.
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