Watermelon Mint Juice
Pureeing watermelon and straining out the pulp gives a juice with real body instead of a watery drink, while lime cuts the melon's sugar and mint adds a cool, herbal edge that keeps it tasting like a cooler instead of straight fruit juice.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 6 cups seedless watermelon, cubed
- 1/4 cup fresh mint leaves, plus more for garnish
- 3 tbsp fresh lime juice
- 2 tbsp honey or agave nectar (optional, to taste)
- 2 cups ice cubes, for serving
Nutrition per serving
- Calories
- 104
- Protein
- 1g
- Carbs
- 27g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Cut the watermelon into rough cubes and pick out any visible seeds (see How to Cut a Watermelon for the fastest way to break down a whole melon).
- 2Add the watermelon cubes, mint leaves, and lime juice to a blender.
- 3Blend on high for 30-45 seconds, until completely smooth with no visible flecks of pulp.
- 4Pour the mixture through a fine-mesh sieve into a pitcher, pressing on the solids with a spoon or spatula to extract as much liquid as possible, then discard the pulp left behind.
- 5Taste the strained juice and stir in honey or agave a little at a time if the watermelon isn't sweet enough on its own.
- 6Refrigerate for at least 30 minutes, or serve right away if you're in a hurry.
- 7Fill glasses with ice, pour in the juice, and garnish with a mint sprig and a lime wedge.
Tips & variations
- For a greener, more herbal cooler, blend in half a cucumber (peeled) along with the watermelon.
- Swap the lime for lemon if that's what's on hand; the flavor shifts slightly sweeter but works the same way.
- A splash of light rum or vodka turns this into a watermelon mint cocktail; add it after straining so it doesn't interfere with blending.
- Pour the strained juice into popsicle molds for a no-added-sugar frozen treat.
- A pinch of salt sharpens the sweetness if the watermelon tastes flat rather than dull.
Storage & reheating
Store strained juice in an airtight container or pitcher in the refrigerator for up to 2 days. The juice will naturally separate as it sits, with the pulp settling toward the bottom; give it a good stir or shake before pouring. This drink is served cold and isn't meant to be reheated.
Tips from the Tulo kitchen
- Pick a watermelon that feels heavy for its size and has a creamy yellow (not white) spot where it sat on the ground; both are signs of ripeness that translate to sweeter juice.
- Bruise the mint leaves lightly between your fingers before adding them to the blender to release more of their oils and flavor.
FAQ
Do I need to add sugar or honey?
Usually not. A ripe watermelon is sweet enough on its own; taste the strained juice first and only add honey or agave if it seems flat, since underripe melon is the more common cause of a bland juice.
Can I make this ahead for a party?
Yes, strain the juice up to a day ahead and refrigerate it in a pitcher. Stir it well before serving since the pulp and liquid will separate on standing.
Why strain the juice instead of just drinking the puree?
Straining removes the fibrous pulp that makes blended watermelon feel gritty or foamy in the mouth, giving a thinner, more refreshing texture closer to a cooler than a smoothie.
Can I use a juicer instead of a blender and strainer?
Yes, a juicer works and skips the straining step, but watermelon is soft enough that blending and straining gives nearly identical results without needing extra equipment.
