Melon Slushes

1. 1

   Bring 1 1/2 cups water to a simmer in a medium saucepan.

2. 2

   Remove from the heat, add the tea bags and let steep 5 minutes.

3. 3

   Remove the tea bags (do not squeeze).

4. 4

   Let the tea cool to room temperature.

5. 5

   Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes.

6. 6

   Remove from the heat and let cool; discard the ginger.

7. 7

   Stir the ginger syrup into the tea.

8. 8

   Pour into ice cube trays and freeze until solid, 2 to 4 hours.

9. 9

   Freeze the chopped melon until solid, at least 2 hours.

10. 10

    Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth.

11. 11

    Divide between 2 glasses.

12. 12

    Repeat to make 2 more drinks.

13. 13

    Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.