Cucumber Gimlet Slush

Name: Cucumber Gimlet Slush
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz fresh lime juice (about 8-10 limes, strained); 6 oz gin (London Dry style, e.g. Tanqueray or Bols); 24 oz cucumber juice (freshly blended from 2-3 English cucumbers, strained smooth); 16 oz simple syrup (1:1 sugar-to-water, cooled); 4 oz fresh water (or club soda, decarbonated); 1/4 tsp Angostura bitters (optional, adds depth)

Cucumber Gimlet Slush: a slushie recipe for Ninja Slushi FS301. 6 ingredients, 6 servings.

Serves 6 · Sized for Ninja Slushi FS301

Ingredients

12 oz fresh lime juice (about 8-10 limes, strained)
6 oz gin (London Dry style, e.g. Tanqueray or Bols)
24 oz cucumber juice (freshly blended from 2-3 English cucumbers, strained smooth)
16 oz simple syrup (1:1 sugar-to-water, cooled)
4 oz fresh water (or club soda, decarbonated)
1/4 tsp Angostura bitters (optional, adds depth)

Method

Blend 2-3 peeled English cucumbers smooth, then strain through fine mesh or cheesecloth into a pitcher; measure 24 oz cucumber juice.
Juice fresh limes and strain; measure 12 oz lime juice.
Combine cucumber juice, lime juice, cooled simple syrup, gin, water, and bitters in a large bowl or pitcher. Stir well to dissolve and chill in the fridge for 15–30 minutes.
Pour chilled mixture into Ninja Slushi pitcher up to the max fill line (64 oz mark). Set machine to Spiked Slush mode.
Freeze for 40–50 minutes. Listen for the slush-point audible shift (churning sound changes pitch). Dispense and serve immediately.

Garnish: Thin cucumber ribbon or fresh lime wheel on rim

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