Watermelon slush is my favorite childhood drink. Every time I drink watermelon slush, I am reminded of all the Chinese bakeries I would frequent as a child on weekends. I didn’t have the luxury of ordering this drink a lot throughout the week. On weekends though, I would request this drink after attending parent mandated Sunday school. My mom and dad insisted that my brothers and I attend Sunday school to learn how to read and write Chinese. They believed we should be able to read, write, and speak Chinese since we were all Chinese. I tolerated attending Chinese school on Sundays because I knew what was waiting for me at dismissal—a fresh watermelon slush and a rotation of my favorite bakery pastries. Ham and egg bun, scallion pork sung roll, sponge cake, lap cheung roll, shrimp crepes, and char siu bao were part of my rotation of frequently requested bakery pastries. While I love the baos and pastries, I looked forward to the watermelon slush the most. It’s very simply made. I’ve watched the staff at bakeries make this drink dozens of times. The drink starts off with a couple of ice cubes, fresh watermelon, simple sugar syrup, and a dash of milk or cream. That’s it. The drink costs anywhere from $3 to $5 depending on the bakery, so I’m not sure why I continued spending so much for a drink I can make at home for much less. When I moved to the Midwest, I didn’t have the same access to Chinese bakeries, so I started making my own watermelon slush. Other than bubble tea, my love for watermelon slush runs deep. I can’t go too long without making a watermelon slush.
Watermelon Slush:
· 5-6 ice cubes
· 6-8 one-inch cubes of fresh watermelon
· 1 tablespoon simple syrup (equal parts sugar and water cooked over low heat until combined)
· ½ tablespoon milk or cream
Directions:
1) In a blender, add the ice cubes, watermelon, simple syrup, and milk or cream. Blend all the ingredients in the blender until a slushy texture is formed, about 3-5 minutes.
Takeaways: The cream adds a nice velvety texture to the watermelon slush. The milk is less noticeable when added to the slush. I’ve had the watermelon slush both ways. Some bakeries like to create more of a creamy texture, while other bakeries just let the watermelon shine on its own. Depending on my mood (and whatever I have in the refrigerator), I go back and forth between the two versions.