Cucumber Mint Cooler

By Eric Brown

Cucumber Mint Cooler: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 5 servings.

Serves 5 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

• 24 oz fresh cucumber juice (peeled, strained — about 2 large cucumbers)
• 8 oz cold filtered water
• 3 oz fresh lime juice
• 6 oz allulose syrup
• 10 fresh mint leaves, bruised
• Pinch of fine sea salt

Method

1. Juice the cucumbers (peeled, so it stays pale green not muddy), strain the pulp out — should yield about 24 oz.
2. Bruise the mint leaves between your palms to release the oils, drop them into the cucumber juice. Steep 5 minutes, then remove.
3. Whisk in the allulose syrup, lime juice, water, and salt. The allulose is what makes this freeze on the slushie machine — cucumber juice alone has only ~1% sugar (below the 4% freeze floor), and stevia/erythritol don't lower freeze point. Allulose is the only no-cal sweetener that does.
4. Pour the 41 oz total into the Slushi vessel.
5. Run Slush mode. Freezes in 30–45 minutes.
6. Dispense once the auger pitch deepens. Light, herbaceous, no alcohol — works for the porch crowd.

Garnish: Cucumber wheel + mint sprig

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