"Watermelons are oddly in season until November in New Orleans, so cheers to climate change!"
2 cups light rum
1/2 cup mint or basil
1/2 seedless watermelon
1 each cucumber
pineapple juice to top
1. Muddle a handful of fresh mint or basil in hot water, let steep until room temperature and strain. Makes an "herbal tea."
2. Peel the cucumber and watermelon, cut into chunks. Add into blender, purée, and strain through a wire mesh strainer. This should produce 6 cups of liquid.
3. Add rum and "herb tea" to cucumber-watermelon liquid. Sweeten to taste with pineapple juice.
4. Blend with ice in small batches to reach desired slushy consistency.