Israeli Sabra Prickly Pear & Watermelon Slush

Name: Israeli Sabra Prickly Pear & Watermelon Slush
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) prickly pear puree (fresh or frozen), strained if using fresh prickly pears (about 4–5 fresh fruits); 1½ cups (360 ml) fresh watermelon juice, freshly blended and strained, or high-quality bottled; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; 2 tablespoons (30 ml) honey, at room temperature for easy blending; 2 cups (300 g) crushed ice, coarse crush, about ½-inch pieces; ½ cup (120 ml) sparkling water (optional), chilled (optional); fresh mint sprigs, for garnish (optional)

From the MyKitchenBank Kitchen

A vibrant, icy-cold mocktail inspired by Israeli flavors, blending sweet prickly pear puree with fresh watermelon juice, bright lime, and a touch of honey. Serve immediately over crushed ice for a refreshing summer drink that captures the essence of the Levantine coast.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: 4 servings (about 3 cups total)

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Steps

Before you start

Chill all serving glasses in the freezer for at least 30 minutes
If making fresh watermelon juice, chill the flesh before blending
Prepare crushed ice ahead or pulse ice cubes in a blender until coarse
Have fresh prickly pears or high-quality frozen prickly pear puree on hand

1
Prepare the juice base
- Pour the prickly pear puree, watermelon juice, lime juice, and honey into a blender.
- Blend on medium speed for 30 seconds until the honey is fully incorporated and the mixture is smooth and evenly colored—a deep magenta-pink.
- The blend should smell bright and fruity with a sharp lime note.
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Ready when: Mixture is smooth, honey fully dissolved, and evenly pink
Tip: Don't overblend or the mixture will warm up; 30 seconds is enough for cold, chilled liquids.
2
Chill and strain (optional)
- Pour the blended mixture through a fine-mesh strainer into a pitcher, pressing gently with the back of a spoon if you want an ultra-smooth texture with no pulp.
- This step is optional if you prefer a thicker, more textured slush.
- Refrigerate for 5 minutes while you prepare the glasses.
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Ready when: Liquid is ice-cold and, if strained, pulp-free
Tip: Straining is purely for texture preference—many prefer the rustic, fibrous version.
3
Build the slush
- Fill each chilled glass with ½ cup (120 ml) of coarse crushed ice.
- Pour the chilled juice mixture evenly over the ice, filling each glass about three-quarters full.
- If using sparkling water, top each glass with 2 tablespoons (30 ml) for a lighter, fizzy version, then stir gently with a long spoon to distribute the ice.
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Ready when: Ice is fully submerged and liquid fills glasses to the rim
Tip: Use coarse crushed ice, not snow-fine; larger chunks melt slower and keep the drink cold longer.
4
Garnish and serve
- Top each glass with a sprig of fresh mint pressed gently into the ice.
- Serve immediately with a wide straw or spoon, as the slush is meant to be partly drunk, partly spooned.
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Ready when: Drinks are garnished, icy-cold, and ready to serve
Tip: Serve within 5–10 minutes of assembly; the slush melts as you sip, creating a naturally diluted, sweeter drink at the end.

Good to know

Tips

For an adult version, add 2 oz (60 ml) of arak (anise-flavored spirit) or vodka before blending; the slush becomes a sophisticated frozen cocktail.
Make your own prickly pear puree: halve fresh prickly pears, scoop the flesh into a blender with 1 tablespoon water per fruit, blend, and strain through a fine sieve to remove seeds.
Watermelon juice oxidizes quickly; if not using fresh, choose bottles that have been refrigerated and consumed soon after opening.
Crushed ice melts faster than cubes but creates the ideal slush texture. If you lack an ice crusher, freeze 1-inch (2.5 cm) cubes and pulse them in a blender in short bursts until coarsely broken.

Make ahead

The juice blend can be made 1 day ahead and stored in the refrigerator in a sealed container. Assemble the slush just before serving.

Storage & reheating

Prepared slush is best served immediately but will keep, covered, in the freezer for up to 2 hours (it will become icy and dense). The unblended juice keeps refrigerated for up to 3 days. Reblend with fresh ice if needed before serving.

Substitutions

fresh watermelon juice → Fresh cantaloupe or honeydew juice. Maintains the light, sweet fruit character but shifts the flavor slightly warmer. Use 1½ cups (360 ml).
prickly pear puree (fresh or frozen) → Pomegranate juice or concentrate. Darker, slightly more tart; use ¾ cup (180 ml) concentrate mixed with ¼ cup (60 ml) water, or 1 cup (240 ml) juice. Adds a deeper color and tang.
honey → Date syrup or agave nectar. Date syrup is traditional in Levantine cuisine and adds earthiness; agave is lighter. Use 2 tablespoons (30 ml) of either.
fresh lime juice → Lemon juice. Slightly less aromatic but similar acidity; use 3 tablespoons (45 ml). The drink will be less bright but still balanced.