I’m sharing my Watermelon Juice Recipe that uses one unexpected pantry ingredient and a simple prep trick to extend how long it stays fresh.

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I love when a simple glass makes me pause. My version of How To Make Our Refreshing Watermelon Juice Recipe starts with bright seedless watermelon and a splash of fresh lime juice, that little tang makes it oddly addictive.

People ask if it’s just another summer drink, but between the texture, the barely there fizz and the unexpected edge it surprises you. I get DMs about Watermelon Juice Recipe Healthy benefits and about riffs like Watermelon Strawberry Juice Recipe, which tells me you want more than ordinary.

Stick with me, I promise to show you why a sip can feel like a discovery.

Ingredients

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Mostly water, low calorie, boosts hydration, provides vitamin C and some fiber.
Adds bright sourness, vitamin C punch, helps balance sweetness and refresh flavor.
Sweetens naturally, adds carbs for energy, use sparingly if you watch sugar.
Give cooling herbal note, tiny antioxidants, smells amazing, toss in for freshness.
Adds fizzy lift and lightness without calories, keeps drink crisp and lively.
Small pinch enhances sweetness and flavors, makes juice taste more rounded.
Cools and dilutes slightly, makes texture smoother, great on hot days.

Ingredient Quantities

6 cups seedless watermelon, cubed (about 1 small to medium melon)

2 tbsp fresh lime juice (juice of 1 lime)

1 to 2 tbsp granulated sugar or honey, depending how sweet the melon is (optional)

1/4 cup cold water, if it needs thinning (optional)

8 fresh mint leaves, plus extra for garnish (optional)

Pinch of salt

2 cups ice cubes

1 cup sparkling water or club soda for a little fizz (optional)

How to Make this

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1. Cube 6 cups seedless watermelon and put them in a blender (about 1 small to medium melon will do).

2. Add 2 tbsp fresh lime juice, a pinch of salt, and 1 to 2 tbsp granulated sugar or honey if your melon isnt super sweet. Tear in 8 fresh mint leaves or lightly muddle them first to release oils if you want stronger mint flavor.

3. If your blender struggles or the mixture looks too thick add up to 1/4 cup cold water. Otherwise skip the water.

4. Add 2 cups ice cubes to the blender.

5. Blend on high until completely smooth, about 30 to 60 seconds depending on your blender.

6. Taste and adjust: add more sugar or honey for sweetness, more lime for brightness, or another tiny pinch of salt to make the flavors pop.

7. For a silky juice strain through a fine mesh sieve into a pitcher, pressing with a spoon. If you like pulp keep it as is for more body and fiber.

8. If you want fizz stir in up to 1 cup sparkling water or club soda just before serving so it stays bubbly. Pour into glasses over extra ice if desired.

9. Garnish with extra mint leaves and a lime wedge, serve immediately cause the fizz fades and the color is best right away.

Equipment Needed

1. Blender, preferably high speed but any blender that can crush ice will do
2. Chef’s knife for cubing the melon
3. Cutting board
4. Measuring spoons and a 1/4 or 1/3 cup measure
5. Citrus juicer or handheld reamer for the lime
6. Fine mesh sieve for a silky juice
7. Pitcher or large jar to hold the strained juice
8. Spoon or rubber spatula to press through the sieve and stir in soda
9. Serving glasses and extra ice for pouring immediately

FAQ

6 cups seedless watermelon, cubed (about 1 small to medium melon)

2 tbsp fresh lime juice (juice of 1 lime)

1 to 2 tbsp granulated sugar or honey, depending how sweet the melon is (optional)

1/4 cup cold water, if it needs thinning (optional)

8 fresh mint leaves, plus extra for garnish (optional)

Pinch of salt

2 cups ice cubes

1 cup sparkling water or club soda for a little fizz (optional)

Q: Can I use seeded watermelon? A: Yes, you can, but remove large seeds first or blend and then strain to get rid of bits.

Q: How long will this keep in the fridge? A: Best the same day, up to 24 to 48 hours in an airtight container. Add sparkling water just before serving.

Q: Can I make this ahead and freeze it? A: Sure, pour into freezer-safe containers and thaw in the fridge, then stir or re-blend before serving.

Q: Is it okay for kids and pregnant people? A: Yes, plain watermelon juice is generally safe. Avoid giving honey to babies under 1 year old.

Q: Do I need to strain the juice? A: No, straining is just for a silkier texture. If you like a bit of pulp, skip it.

Q: How can I make it boozy? A: Add a splash of vodka, white rum or tequila to each glass, stir gently, dont overdo it.

How To Make Our Refreshing Watermelon Juice Recipe Substitutions and Variations

Watermelon: swap with cantaloupe or honeydew, they puree just as silky and are usually sweet enough so you can skip added sugar.
Fresh lime juice: use lemon juice instead, gives the same bright acidity and works almost exactly the same.
Granulated sugar or honey: try agave nectar or maple syrup, or simple syrup if you want it to dissolve faster.
Fresh mint leaves: use fresh basil for a peppery twist or thin cucumber slices for a cool clean note.

Pro Tips

– Freeze some of the watermelon cubes ahead of time and blend those instead of dumping in a ton of ice. It makes the slush way thicker and less watery, plus you wont melt everything down so fast.

– Dont pulverize the mint too hard. Lightly bruise or tear the leaves so they release oils, but over-blending turns them bitter. If you want more mint aroma, muddle a few leaves with a tiny bit of sugar then add.

– Use a simple syrup or warm honey to sweeten if the melon needs it, that way the sweetener mixes in evenly. Also a tiny pinch of salt really makes the lime and melon pop, trust me.

– Strain for a silky finish if you hate pulp, or skip the sieve for more body and fiber. If you add sparkling water, stir it in last and serve right away so it stays fizzy, otherwise it goes flat fast.

How To Make Our Refreshing Watermelon Juice Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Watermelon Juice Recipe that uses one unexpected pantry ingredient and a simple prep trick to extend how long it stays fresh.

Servings

servings

Calories

kcal

Equipment: 1. Blender, preferably high speed but any blender that can crush ice will do
2. Chef’s knife for cubing the melon
3. Cutting board
4. Measuring spoons and a 1/4 or 1/3 cup measure
5. Citrus juicer or handheld reamer for the lime
6. Fine mesh sieve for a silky juice
7. Pitcher or large jar to hold the strained juice
8. Spoon or rubber spatula to press through the sieve and stir in soda
9. Serving glasses and extra ice for pouring immediately

Ingredients

6 cups seedless watermelon, cubed (about 1 small to medium melon)
2 tbsp fresh lime juice (juice of 1 lime)
1 to 2 tbsp granulated sugar or honey, depending how sweet the melon is (optional)
1/4 cup cold water, if it needs thinning (optional)
8 fresh mint leaves, plus extra for garnish (optional)
Pinch of salt
2 cups ice cubes
1 cup sparkling water or club soda for a little fizz (optional)

Directions

Cube 6 cups seedless watermelon and put them in a blender (about 1 small to medium melon will do).
Add 2 tbsp fresh lime juice, a pinch of salt, and 1 to 2 tbsp granulated sugar or honey if your melon isnt super sweet. Tear in 8 fresh mint leaves or lightly muddle them first to release oils if you want stronger mint flavor.
If your blender struggles or the mixture looks too thick add up to 1/4 cup cold water. Otherwise skip the water.
Add 2 cups ice cubes to the blender.
Blend on high until completely smooth, about 30 to 60 seconds depending on your blender.
Taste and adjust: add more sugar or honey for sweetness, more lime for brightness, or another tiny pinch of salt to make the flavors pop.
For a silky juice strain through a fine mesh sieve into a pitcher, pressing with a spoon. If you like pulp keep it as is for more body and fiber.
If you want fizz stir in up to 1 cup sparkling water or club soda just before serving so it stays bubbly. Pour into glasses over extra ice if desired.
Garnish with extra mint leaves and a lime wedge, serve immediately cause the fizz fades and the color is best right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.