Ingredients
- 8 cups cubed seedless watermelon (about 1/2 large melon), chilled
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tbsp honey (optional)
- 2 cups ice
- Fresh mint sprigs, for garnish
- Lime wheels, for garnish
- 1/2 cup fresh mint leaves
- 1 tbsp grated fresh ginger (optional)
Instructions
- Blend. Add the chilled watermelon cubes to a blender and blend until completely smooth, about 30 seconds.
- Strain (optional). For a silkier sip, pour through a fine-mesh sieve. For a rustic cooler, skip it.
- Season. Lightly muddle the mint leaves in the bottom of a pitcher, then add the watermelon juice. Stir in the lime juice, ginger (if using), and honey (if using) until the honey dissolves. Taste — ripe melon may need no sweetener at all.
- Salt it. Add the tiniest pinch of flaky sea salt and stir - salt makes watermelon taste sweeter and more watermelon-y.
- Serve. Fill tall glasses with ice, pour over the cooler, and garnish with mint and lime wheels. Serve immediately.
🍉 Melon moves
Chill the watermelon first and you can skip half the ice — less dilution, more flavor. Freeze watermelon cubes on a tray and blend them straight from frozen for a slushy version. A pinch of flaky salt makes the melon taste sweeter (trust the science). Keeps 2 days refrigerated; stir before serving as it separates.
Common questions
My cooler tastes watery — why?
Under-ripe melon or too much ice. Use deeply ripe, fragrant watermelon and chill the fruit so you need less ice.
Can I skip the honey?
Absolutely — ripe watermelon is sweet enough on its own. The honey is only there for early-season melons.
Can I make it boozy?
A shot of white rum or vodka per glass turns it into a proper cocktail. Or blend in frozen watermelon with rum for a slushie.
How far ahead can I make it?
Blend the base up to 2 days ahead and refrigerate. Add ice and garnishes just before serving.
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