Watermelon Basil Spritzer
A bright, refreshing mocktail made by muddling juicy watermelon with fresh basil and lime, then topping it with sparkling club soda. Lightly sweet, herbal and hydrating, it comes together in about 10 minutes.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Makes
- 2 drinks (about 12 oz / 355 ml each)
Steps
Before you start
- Chill the club soda and watermelon for at least 2 hours so the drink stays cold without too much dilution.
- Use a ripe, sweet watermelon; the fruit is the main sweetener, so flavor matters.
- Pick basil leaves that are dry and unbruised, and wash and pat them dry before you start.
- Add the club soda last and stir gently so the drink stays fizzy.
Prep the fruit
- Cut the chilled watermelon into 1-inch (2.5 cm) cubes, removing any stray seeds.
- Juice the limes to get 3 tablespoons (45 ml), and slice 4 thin wheels from another lime or from the juiced limes' remaining halves if enough flesh remains.
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Ready when: Watermelon is in cubes with no seeds, and lime juice measures 3 tablespoons.
Tip: Roll limes firmly on the counter before cutting to get more juice.
Muddle basil
- Place 16 basil leaves, the lime juice and the honey (if using) in the mixing glass.
- Press and twist gently with the muddler 5 or 6 times to bruise the leaves.
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Ready when: Leaves are bruised and fragrant, but not shredded into tiny pieces.
Tip: Over-muddling basil releases bitter flavors, so press gently.
Muddle watermelon
- Add the watermelon cubes to the mixing glass.
- Muddle firmly for about 30 seconds, pressing and twisting, until the fruit breaks down into a juicy, chunky pulp.
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Ready when: No large cubes remain and the glass holds about 1 1/2 cups (360 ml) of pink juicy pulp.
Tip: Taste the mixture; if the melon is not very sweet, stir in a little more honey now.
Strain the juice
- Set the fine-mesh strainer over a large measuring cup or second glass.
- Pour in the muddled mixture and press the pulp with the back of a spoon to extract all the juice.
- Discard the pulp and basil.
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Ready when: Pulp looks dry and you have about 1 1/4 cups (300 ml) of smooth juice.
Tip: For a pulpy, rustic texture, skip straining and pour the muddled mix directly into the glasses.
Fill the glasses
- Fill two highball glasses with ice, about 1 1/2 cups (210 g) each.
- Divide the watermelon-basil juice evenly between them, about 2/3 cup (150 ml) each.
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Ready when: Glasses are about two-thirds full with ice and juice.
Top and serve
- Slowly pour 1/2 cup (120 ml) chilled club soda into each glass.
- Stir once, gently, from the bottom up.
- Tuck a lime wheel or two into each glass and garnish with a basil sprig, slapping the sprig lightly between your palms first to release its aroma.
- Serve right away.
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Ready when: Drink is pink, fizzy and bubbly at the top.
Tip: Pour the soda down the side of a tilted glass to keep the bubbles.
Good to know
Tips
- Choose a watermelon that feels heavy for its size with a creamy yellow field spot; it will be juicier and sweeter.
- Muddle basil gently and only briefly to avoid bitterness.
- Freeze some watermelon cubes to use in place of ice so the drink never gets watered down.
- Make a pitcher by multiplying the juice base and adding club soda to each glass individually, not the whole pitcher, so it stays fizzy.
Make ahead
"Strain the watermelon-basil juice up to 8 hours ahead and refrigerate it in a covered jar. Shake before using, then add ice and club soda just before serving."
Storage & reheating
"Serve immediately once the soda is added. The unsparkled juice base keeps covered in the fridge for up to 1 day (basil flavor will fade and darken slightly). Freeze the base in ice cube trays for up to 2 months and blend or thaw before topping with soda. Do not reheat."
Substitutions
- fresh basil leaves → fresh mint leaves. Use the same amount for a cooler, more classic flavor.
- club soda → sparkling water or plain seltzer. Use unsweetened for the same taste; tonic water adds bitterness and sugar.
- honey or agave syrup → simple syrup or maple syrup. Use the same amount; omit entirely if the watermelon is very sweet.
- fresh lime juice → fresh lemon juice. Gives a slightly softer, sweeter acidity.