Fresh Watermelon Juice with Lime and Mint
A bright, naturally sweet watermelon juice sharpened with fresh lime and cooled with mint. Blend, strain, and chill for a silky, refreshing drink in about ten minutes of work.
- Prep
- 10 min
- Cook
- —
- Wait
- 30 min
- Total
- 40 min
- Makes
- About 4 cups (1 liter), 4 servings of 1 cup (240 ml)
Steps
Before you start
- Chill the watermelon in the fridge for several hours beforehand so the juice is cold without heavy dilution from ice.
- Choose a watermelon that feels heavy for its size with a creamy yellow field spot; it will be sweeter and juicier.
- Roll the limes firmly on the counter before juicing to get more juice from them.
Prep the fruit
- Cut the chilled watermelon into 1-inch (2.5 cm) cubes, discarding the rind and any stray seeds.
- You need about 6 cups (900 g).
- Juice the lime to get 2 tablespoons (30 ml), and slice the small lime into 4 wedges for serving.
- Pick the mint leaves from their stems.
+ Show details− Hide details
Ready when: Watermelon is in even cubes with no rind; lime juice is seed-free.
Tip: Tear large mint leaves slightly; this releases aroma without bruising them to bitterness in the blender.
Blend
- Add the watermelon, lime juice, mint leaves, salt, and honey (if using) to the blender.
- Blend on high for 30 to 45 seconds.
+ Show details− Hide details
Ready when: The mixture is completely smooth, uniformly pink, and no mint flecks look large; the foam on top is pale pink.
Tip: Taste before straining. Add more lime for tang or a touch more honey for sweetness, then pulse for 5 seconds.
Strain the juice
- Set the fine-mesh sieve over the pitcher.
- Pour in the blended mixture in two batches.
- Let it drip for about 1 minute, then gently stir and press the pulp with a spatula to extract the remaining juice.
- Discard the pulp, or save it for smoothies.
+ Show details− Hide details
Ready when: The pulp left in the sieve looks fairly dry and the juice is silky with a thin layer of foam.
Tip: Pressing too hard pushes through fine pulp; for a clearer juice, let it drip with only light stirring.
Chill the juice
- Cover the pitcher and refrigerate for 30 minutes so the flavors blend and the juice gets very cold.
- Stir well before serving, since the juice naturally separates a little.
+ Show details− Hide details
Ready when: The juice is cold to the touch on the pitcher's side.
Tip: If you are short on time, skip chilling and serve over plenty of ice.
Serve
- Fill four 10-ounce (300 ml) glasses with ½ cup (70 g) ice each.
- Pour about 1 cup (240 ml) of juice into each glass.
- Garnish each with a mint sprig and a lime wedge on the rim, and serve right away.
+ Show details− Hide details
Ready when: Glasses are filled and the juice is evenly pink with no separated watery layer.
Tip: Slap the mint sprig gently between your palms before garnishing to wake up its aroma.
Good to know
Tips
- Use very cold watermelon: it gives a cold, undiluted drink without needing lots of ice in the blender.
- Do not over-blend the mint; 30 to 45 seconds is enough to avoid a grassy, bitter taste.
- The pinch of salt does not make the juice salty; it makes the sweetness taste more rounded.
- For a sparkling version, top each glass with ¼ cup (60 ml) of chilled sparkling water.
Make ahead
"Blend and strain up to 24 hours ahead; store covered in the fridge and stir well before serving. Add ice and garnishes only when serving."
Storage & reheating
"Room temperature: no more than 1 hour. Fridge: airtight container up to 2 days; flavor is best within 24 hours. Freezer: pour into freezer-safe containers leaving ½ inch (1 cm) headspace, freeze up to 3 months, and thaw overnight in the fridge, then stir or re-blend. Frozen cubes also make great slushies."
Substitutions
- fresh lime juice → fresh lemon juice. Use the same amount; the flavor will be slightly softer and less floral.
- fresh mint leaves → fresh basil leaves. Use the same amount for a slightly peppery, herbal flavor.
- honey or granulated sugar → agave syrup or maple syrup. Use the same amount; both dissolve easily in cold juice.
- seedless watermelon → seeded watermelon. Remove as many seeds as possible first; strain well since seeds can taste bitter if blended.
