Frozen Melon Sake Gimlet

By The Weiser Kitchen
July 14, 2014

Author Notes: A favorite summer cocktail gets an Asian accent with the addition of sake and yuzu juice. Honeydew and Persian cucumber make it a refreshing quaff; allow 30 minutes for the melon and cucumber to freeze.The Weiser Kitchen

Serves: 4


  • 1/4 medium honeydew, peeled, seeded and cut into 1-inch chunks (about 2 cups)
  • 2 Persian cucumbers, peeled, seeded and cut into 1-inch chunks
  • 3/4 cup (6 ounces) vodka
  • 2 tablespoons yuzu juice or juice of 3 lemons
  • 1/4 cup sweetened lime juice
  • 3/4 cup (6 ounces) sake, Honjozo-shu or Junmai-shu preferred


  1. Freeze the honeydew chunks and cucumber. This will take about 30 minutes.
  2. Combine the vodka, yuzu or lemon juice, sweetened lime juice and sake in a blender and blend just to combine. Add the frozen cucumbers and honeydew chunks and blend until smooth. Divide evenly between 4 glasses and serve immediately.

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