Frozen Cantaloupe Cocktail Recipe--Frozen Cocktails Are Fun - The Nibble Webzine Of Food Adventures Frozen Cantaloupe Cocktail Recipe--Frozen Cocktails Are Fun
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Frozen Cantaloupe Cocktail Recipe (Frozen Cocktails Are Fun!)

[1] Frozen melon cocktail served in melon halves. The recipe is below (photo © Melissa’s Produce).

[2] A Charentais melon is a more refined cantaloupe. While you can’t smell or taste it here, look at the smoothe skin (photo © Marius Kant | Wikipedia).

[3] Charentais melons in a market in France (public domain image).

[4] The recipe requires melon balls, but you can scoop and freeze any melon balls for a quick frozen snack, or to defrost for dessert (photo © American Diabetes Association).

[5] There are many fine tequilas, some with interesting packaging like this bottle from Santo Blanco (photo © Santo Spirit).

[6] You can add some sizzle to your cocktail with Tanteo tequilas in Chipoitle, Habanero and Jalapeño (photo © Tanteo Tequila).


What’s better on a hot day than a a frozen cocktail (or a non-alcoholic slushie—just leave out the tequila).

This recipe, below, comes to us from Melissa’s Produce, which used a Charentais melon, a relative of cantaloupe.

You can substitute cantaloupe or any other melon.

There are also more delicious frozen drink recipes below.

This “gourmet” melon is a more elegant version of a cantaloupe—some call it a French cantaloupe.

It has similar flesh, but was bred to be even sweeter, with a more intense and distinctive aroma of tropical fruit and flowers.

The variety originated in the Poitou-Charentes* region of western France in the 1920s.

It was developed as a refined cantaloupe with a smoother, more aesthetically appealing skin—minimally netted, as opposed to the complete netting on a cantaloupe skin.

The size was smaller, too: a perfect “breakfast for two.”

These melons were almost exclusively available in France, because their thin skin and soft flesh does not travel well.

Thus, while they are prized, there is low production because they are too delicate for commercial shipping.

To please melon lovers across the pond, small amounts were planted and hybrids were created by crossing the Charentais with North American cantaloupes. This created a larger size and a thicker skin for better shipping.

There is limited production of Charentais melons in the U.S. today. But if you have space for gardening, you can buy seeds and grow your own.

Or, a faster solution: get them from specialty produce purveyors like Melissa’s.

(By the way, unlike another famous french melon, the Cavaillon, Charentais melons are not protected by an A.O.C. designation [appellation d’origine contrôlée], which limits by law the specific region(s) where a product can be grown/made [like Champagne and Roquefort cheese, e.g.]. Therefore, Charentais melons can legally be grown anywhere.)

Charentais melons grow 6″ in diameter and weigh 3-4 pounds.

Botanically, the Charentais melon is Cucurbitaceae Cucumis melo var. cantalupensis.

  • The Cucurbitaceae family includes the cucumber (Cucumis sativus), and muskmelons (Cucumis melo.
  • Cucumis melo, the same genus and species as the Charentais melon, is the same for cantaloupe and honeydew, among others. Thus, they’re half-siblings to the Charentais.
    The Charentais melon is especially prized in France for its rich, honeyed finish on the palate. The French serve them plain for breakfast, as an appetizer wrapped with Bayonne ham or proscuitto as an appetizer, and as melon balls drizzled with Port or other sweet wine for dessert.


    You can make this cocktail with any melon (and with cucumber, too). But if you want to serve it in a melon half, you’ll need to find a small cantaloupe.

    The frozen cocktail just as delicious in a Collins glass or a Margarita glass—and if you don’t want to scoop out the cantaloupe flesh when you’ve finished the drink, a glass is better.
    Ingredients For 2 Melon Halves

  • 3 cups Charentais melon balls, frozen (substitute cantaloupe or other melon)
  • 8 Fresh Raspberries frozen
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup blanco (silver) tequila
  • 1 lime, juiced
  • 2 tablespoons triple sec
  • 2 tablespoons blue agave syrup
  • Optional: dash of hot sauce
  • Crushed ice
  • Garnish per drink: mint leaf, lime wedge

    1. PROCESS all of the ingredients in a blender, adding just enough of the ice to make a slushy drink.

    2. POUR into the melon halves. You may need to cut a flat spot on the bottom so that they don’t tip.

    3. GARNISH with mint and lime wedges.


  • Alcohol Slushies
  • Blueberry Frosé (Frozen Rosé Wine)
  • Bourbon Slush
  • Classic Frosé
  • Frozen Bourbon Milk Punch
  • Frozen Cherry Margarita
  • Frozen Lemonade
  • Frosecco: Frozen Prosecco Cocktail
  • Frosé Granita & Drinkable Frosé Sundae
  • Frozen Margarita
  • Frozen Strawberry Daiquiri
  • Frozen Strawberry Margarita
  • Red, White & Blue Cocktail

    *Poitou-Charentes, a region on the French Atlantic coast with Roman, Renaissance and medieval history, is now part of the Nouvelle-Aquitaine region. Its best-known cities are La Rochelle, the region’s capital, which is on the coast; and Poitiers, inland. Other important cities are Angoulême, Châtellerault, Niort, Saintes, Rochefort and Royan.


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