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Hong Kong Style Crushed Watermelon Ice

Hong Kong Style Crushed Watermelon Ice 西瓜冰 | #vegan #vegetarian #hongkong #chinesedessert #food #recipe

I spent the first fourteen years of my life in Hong Kong, where summers were hot and humid. From March or April onwards, temperatures remained above 30ºC and stayed that way until late October, when it would cool down just enough to be comfortable. I spent most of my days in air-conditioned spaces like the mall or cinema—spaces so cold you’d have to carry a sweater with you—and was baffled whenever I came back to Toronto to find that plenty of homes here didn’t have air conditioning, and if they did, it wasn’t particularly strong.

While Canadian summers meant ice-cold lemonade, Hong Kong summers meant Hong Kong style iced tea or crushed watermelon ice. To cool off, my friends and I would go out and get Chinese dessert. The beauty of Chinese dessert is that you can have it hot in the winter, and cold in the summer. I’d order a cold tofu pudding and a crushed watermelon ice, my go-to drink in the summer. It was cool and refreshing, and the texture was almost like a crushed popsicle.

When I got the email from Sherrie about #DRINKTHESUMMER, I wanted to make a blackberry and red basil lemonade. But then I thought of all the summers I spent in Hong Kong drinking crushed watermelon ice with my friends in Chinese dessert parlours, each of us perched on our stools attempting to cool down, and I knew that I had to share a recipe for it. So, here it is: an extremely easy Chinese watermelon slushy.

Hong Kong Style Crushed Watermelon Ice 西瓜冰 | #vegan #vegetarian #hongkong #chinesedessert #food #recipe

Please check out all the other wonderful #DRINKTHESUMMER recipes! They all sound incredible, and while I’m excited for fall to roll around, I want summer to last long enough so that I can enjoy every one of these drinks on a patio. Thank you Sherrie for having me #drinkthesummer with you <3


With Food + Love | Basil Fig Vodka Smash
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
Beard and Bonnet | Melon Mojito
Appeasing a Food Geek | Basil and Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
The Foodie Nurse | Husk Cherry Margarita
Wicked Spatula | Coconut Gin and Tonic
Nutritionist in the Kitch | Healthy Muddled Blackberry Pina Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
Seasonal Cravings | Strawberry Lime Gin Rickey
Dessert for Two | Salty Melon Slush
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Bean Plum Shrub
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
I am a Food Blog | Cherry Vanilla Sodas
Well and Full | Peach Bubble Tea

Hong Kong Style Crushed Watermelon Ice 西瓜冰 | #vegan #vegetarian #hongkong #chinesedessert #food #recipe

Yields 2 servings.

NOTES: Traditionally, crushed watermelon ice is made simply by blending watermelon and ice together. Rather than use water-based ice cubes, I decided to make “watermelon ice cubes” by freezing watermelon juice, which I then blended with fresh watermelon.


For the watermelon ice cubes:

  • 1 cup (143g) watermelon
  • 1 1/2 cups (375ml) water

For the crushed watermelon ice:

  • 2 heaping cups (306g) watermelon
  • 2 cups watermelon ice


  1. Prepare the watermelon ice by blending 1 cup (143g) watermelon and 1 1/2 cups (375ml) water in a blender. Pour the mixture into ice trays and freeze overnight or for at least 4 hours.
  2. Once the ice cubes are frozen, remove them from the tray. In a blender, blend 2 heaping cups (306g) of watermelon with 2 cups of the watermelon ice. The key to making a killer crushed ice is by blending equal parts ice and watermelon!

Hong Kong Style Crushed Watermelon Ice 西瓜冰 | #vegan #vegetarian #hongkong #chinesedessert #food #recipe

Happy sipping!
Your edible plant enthusiast,

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  1. Rebecca @ Strength and Sunshine
    August 24, 2016

    This is such a lovely drink to cool off! Watermelon is my summer favorite and I’ll be so sad to see it go soon :(

  2. Alanna
    August 29, 2016

    These look unbelievably refreshing. Yum!

  3. Vanilla Rooibos Peach Ice Cream Floats {vegan} + Minneapolis – The Bojon Gourmet
    August 29, 2016

    […] Cooler Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice My Heart Beets | Spiced Pistachio Shake rooting the sun | Strawberry Fennel Soda The Modern […]

  4. Emily | Gather & Dine
    August 30, 2016

    So much fun to stumble upon your beautiful blog! I’ve spent many summer weeks in Hong Kong visiting my relatives and this is such a reminder of how much I love about that place. I miss all of those cool refreshing drinks and chinese desserts too! Such a great idea to use watermelon ice cubes to keep the flavor concentrated. Will try this soon!

  5. Amy | The Whole Food Rainbow
    September 1, 2016

    The ice looks so gorgeous, and I love all the memories that come with it, makes it so special. :)

  6. Sherrie
    September 13, 2016

    I think you made the right decision about this drink. I really love to see and read more about you, Gen. And I’m sorry it’s taken me way too long to tell you, but thanks so much for hanging with us for #DRINKTHESUMMER 2016, xx!

  7. Sherrie
    September 13, 2016

    I think you made the right decision about this drink Gen. I loved reading more about you and your childhood. I’m sorry it’s taken me way too long to tell you this, but thank you so much for hanging with us for #DRINKTHESUMMER 2016, xx!


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