On my recent trip to Thailand, I fell in love with a watermelon milkshake.
It was after several long, hot days meandering through the Patong markets that Adarsh and I decided to indulge in some poolside R & R. We slipped into the shade under a poolside umbrella, kicked off our flip flops, and ordered watermelon milkshakes from the resort menu.
Inside that cold, frosty glass was nothing but juicy watermelon blended with ice and milk, but it was incredible. Frothy, sweet and irresistibly pink.
Watermelon is so, well, watery… that maybe you’re thinking (as I was), “In a milkshake? Really?”. Well, the answer is a confident, “Yes. Really”. It’s got kind of a watermelon-flavoured dreamsicle thing going on. And though it’s called a milkshake, the name is a bit misleading. It is no way cloying or heavy like the thick, ice cream-laden variety. It’s closer to juice consistency, with a bit of creamy slush.
A touch of sugar really amplifies the watermelon flavour in the same way sugaring berries intensifies theirs. Rather than dilute that sweet, summery flavour with ice, in my version I simply froze the melon and blended it directly with the milk.
To freeze watermelon, cut the flesh into chunks and freeze it in a single layer on a baking sheet lined with parchment or waxed paper. This way the chunks won’t stick together and you can grab only what you need. Transfer to freezer bags and store frozen for up to 3 months.
I’m going to continue sipping on watermelon milkshakes until summer graces Vancouver with its presence. You can be sure that with every taste I will be imagining myself back on that smouldering patio, feet dangling in a cool, turquoise swimming pool with a backdrop of glimmering sea and fluttering palm trees…
- 3 cups frozen watermelon chunks
- 1 cup milk
- 2 tbsp granulated sugar
Combine all ingredients in a blender and process to milkshake consistency. Taste and add more sugar as needed.
Last Updated on June 22, 2012 by Jennifer Pallian BSc, RD