Watermelon Feta Mint Smoothie

Name: Watermelon Feta Mint Smoothie
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 cups (450 g) seedless watermelon, cut into 1-inch (2.5 cm) cubes, frozen solid; 1 cup (150 g) seedless watermelon, cut into 1-inch (2.5 cm) cubes, fresh and chilled; 3 tablespoons (30 g) feta cheese, crumbled, plus 1 tablespoon (10 g) extra for topping; ½ cup (12 g) fresh mint leaves, loosely packed, stems removed, plus 2 small sprigs for garnish; 2 tablespoons (30 ml) fresh lime juice, from about 1 large lime; ½ teaspoon (1 g) lime zest, finely grated, from the same lime; ¼ cup (60 g) plain whole-milk Greek yogurt, cold; ¼ cup (60 ml) cold water, cold, plus more as needed; 1 teaspoon (7 g) honey (optional); black pepper, freshly ground, a pinch for topping (optional)

From the MyKitchenBank Kitchen

A cold, savory-sweet Mediterranean smoothie that blends juicy watermelon with salty feta, fresh mint and bright lime. Think of your favorite watermelon-feta salad, but sippable.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 3 cups (720 ml), 2 servings

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Ingredients

2 servings

3 cups (450 g) seedless watermelon, cut into 1-inch (2.5 cm) cubes, frozen solid
1 cup (150 g) seedless watermelon, cut into 1-inch (2.5 cm) cubes, fresh and chilled
3 tablespoons (30 g) feta cheese, crumbled, plus 1 tablespoon (10 g) extra for topping
½ cup (12 g) fresh mint leaves, loosely packed, stems removed, plus 2 small sprigs for garnish
2 tablespoons (30 ml) fresh lime juice, from about 1 large lime
½ teaspoon (1 g) lime zest, finely grated, from the same lime
¼ cup (60 g) plain whole-milk Greek yogurt, cold
¼ cup (60 ml) cold water, cold, plus more as needed
1 teaspoon (7 g) honey (optional)
black pepper, freshly ground, a pinch for topping (optional)

Equipment (5)

Blender (high-speed preferred, 1.5 L / 6-cup capacity or larger)
Citrus juicer or fork for juicing the lime
Fine microplane or zester
Measuring cups and spoons
2 tall glasses (12 oz / 350 ml)

Steps

Before you start

Use frozen watermelon cubes for a thick, frosty smoothie without watering it down with ice. Freeze cubes in a single layer on a tray for at least 4 hours, then bag them.
Feta is salty, so start with the amount listed and taste before adding more.
Pick a ripe, sweet watermelon; a bland melon gives a bland smoothie.
Chill your glasses in the freezer while you blend if you like.

1
Prep the lime
- Wash the lime.
- Finely grate ½ teaspoon (1 g) of zest with a microplane, avoiding the white pith.
- Then roll the lime firmly on the counter, cut it in half and squeeze out 2 tablespoons (30 ml) of juice, removing any seeds.
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Ready when: You have about 2 tablespoons of juice and a small pile of fragrant green zest.
Tip: Zest before juicing; a squeezed lime is nearly impossible to zest.
2
Prep mint and feta
- Pick the mint leaves from the stems and measure ½ cup loosely packed.
- Set aside 2 small sprigs for garnish.
- Crumble the feta and set 1 tablespoon (10 g) aside for topping.
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Ready when: Mint is stem-free and feta is in small crumbles.
Tip: Stems can taste bitter and leave green flecks, so leave them out.
3
Load the blender
- Add ingredients to the blender in this order so the blades catch easily: cold water, yogurt, lime juice, lime zest, mint leaves, 3 tablespoons feta, fresh watermelon, then the frozen watermelon on top.
- Add the honey now if using.
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Ready when: Liquids sit at the bottom and frozen fruit is on top.
Tip: Skip the honey if your melon is very ripe; the feta and lime balance a sweet melon well.
4
Blend until smooth
- Secure the lid.
- Start on low for 10 seconds, then increase to high and blend for 45 to 60 seconds.
- If the blades spin without pulling the fruit down, stop, stir with a spatula, and add 1 tablespoon (15 ml) of water at a time.
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Ready when: The smoothie is pale pink, thick and pourable, with no ice chunks and only tiny flecks of mint.
Tip: Over-blending warms the mixture; stop as soon as it is smooth.
5
Taste and adjust
- Taste a spoonful.
- Add a squeeze more lime if it needs brightness, or another teaspoon of feta if it needs more savory salt.
- Pulse 5 seconds to combine.
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Ready when: It tastes sweet first, then tangy and lightly salty, with a cool mint finish.
Tip: Add salty feta in small amounts; you can't take it back out.
6
Serve
- Pour into two chilled 12-ounce (350 ml) glasses.
- Top each with the reserved feta, a mint sprig and a pinch of black pepper if using.
- Serve right away with a straw or spoon.
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Ready when: Glasses are filled about ¾ full, garnished and frosty.
Tip: Serve immediately; the smoothie separates and loses its chill within about 15 minutes.

Good to know

Tips

Freezing the watermelon replaces ice, keeping the flavor concentrated and the texture thick.
Use a firm, brined feta in block form for best flavor; pre-crumbled feta can be dry and less creamy.
Mint bruises quickly, so blend it with the liquids for a fresh, not grassy, flavor.
For a more savory version, add a pinch of flaky salt and a few thin cucumber slices to the blender.

Make ahead

Freeze the watermelon cubes up to 3 months ahead. You can also portion all ingredients except the water, lime juice and yogurt into freezer bags for quick blending.

Storage & reheating

Best drunk immediately. Refrigerate in a sealed jar, filled to the top, for up to 24 hours; shake or stir well before drinking since it will separate. Freeze leftovers in an ice cube tray for up to 1 month and re-blend with a splash of water. Do not leave at room temperature for more than 1 hour because it contains dairy.

Substitutions

feta cheese → Halloumi (not grilled) or ricotta salata. Ricotta salata is similarly salty and crumbly; use the same amount.
plain whole-milk Greek yogurt → Plain coconut or unsweetened soy yogurt. Use a dairy-free yogurt, but the feta still contains dairy.
fresh lime juice → Fresh lemon juice. Gives a slightly sweeter, less sharp tang.
honey → Maple syrup. Use the same amount; a vegan option.