I make watermelon juice when I’ve got a big, ripe, juicy melon on the counter and it’s a long afternoon. It’s the simplest drink in the world. Sweet, red fruit. A splash of lime. Some ice. No cooking. No straining (unless you want to). It’s a gorgeous bright pinky-red. It smells of slightly grassy, sweet watermelon. It’s like you’ve cut a melon at the summer table. Since early 2024 it’s been my go-to when it’s hot. And I’ve been doing it like this, almost every time, through 2025. It’s light, cold, and refreshing (in a quiet way).
Why make this watermelon juice?
Because the melon does most of the work for you. It’s not so much that you’re adding flavour as letting the fruit shine. It’s super quick. A blender. A knife. A few minutes. Minimal washing up. Watermelon is mostly water. That’s why it’s so cooling on a hot day. I’m not going to make any grand claims for it. It’s just a nice, fresh, cold drink without reaching for a sugary bottle. That’s enough for me.
Some ingredient thoughts
It’s all about the melon. So pick wisely. You want a heavy melon for its size. Look for a creamy yellow patch on one side. This is where it was sitting on the ground. Tap it gently. A nice, deep, hollow sound is good. If it’s pale, dull, very light it’s likely to be watery and flat. Seedless melons are best. But if you have a seeded melon then as long as you remove the black seeds before blending it’s as sweet. It’s best to chill it if you can. Cold melon makes a much more refreshing drink. Lime juice gives it a bit of a kick. Keeps it from being one-dimensional. You could use lemon too. But I like the slightly floral kick of lime. Mint? Optional. A few leaves give it a cool, green finish. I like it with the mint. Sweetener. Usually not needed. Taste the melon. If it’s a bit bland then a bit of honey or maple syrup might help. But if it’s ripe then you probably don’t need to.
How to make the juice
First, cut the melon open. Take a moment to look at it. If it’s ripe it’ll be a deep, shiny red. Crisp, juicy. You’ll get a sweet, fresh smell as soon as you cut into it. Slice the rind off. Cut the flesh into rough chunks. Remove any big seeds as you go. Put the chunks into the blender. Add the lime juice. Add the mint. Now it’ll look almost full in the jug. But watermelon collapses down pretty quick. When you start the blender you’ll get a loud crunching, rattling sound. But within seconds it’ll become a steady hum. And the colour will change as you watch. From chunky red to a pale, frothy pink. There’ll be a layer of foam on top. That’s fine. It’s just air. It’ll settle down after a minute or so. I usually strain the juice through a fine sieve. I gently press the pulp with the back of a spoon. This gives you a clear, silky drink. It goes down easy. If I’m in a hurry I don’t strain it. I like the thicker, more rustic drink too. Whichever way you do it, the last bit is the same. Ice in the glass. Juice on top. Give it a quick stir.
How to know it’s ready
First, look at it. It should be a single, even, rosy colour. No whole fruit pieces. No dark specks of seed. Texture. It should be thin. Pourable. More like a light juice than a smoothie. If you tilt the glass it should run free. Taste. It should be sweet, clean. With a gentle tang of lime. If it tastes flat then add a bit more lime. If the melon wasn’t very sweet then you might need a drizzle of honey to lift it. Foamy top? Not a bad thing. Just means the blender has done its job.
Tips for the best result
Chill the melon before blending. Warm juice is dull. And you’ll need more ice. This will water it down.
Don’t over blend. When it’s smooth, stop. Over blending just means more foam.
Make sure you remove all the white rind. It can give a slightly bitter, vegetal taste.
Serve the juice soon after making it. It’s at its best for flavour and colour in the first hour.
Wash the outside of the melon before cutting. You can transfer dirt from the rind to the flesh with your knife.
Troubleshooting
Bland tasting. The melon was underripe. You can save it with a bit more lime and a small spoonful of honey. Too foamy. This is natural. Give the juice a minute to sit. Skim the top with a spoon. Separates in the glass. The pulp rises to the top. This is completely natural. Give it a stir before you drink. Bitter aftertaste. You’ve blended some of the white rind in. Be more careful next time. Too watery. Very juicy melon. Or you’ve put too much ice in. Serve it over fewer ice cubes.
Serving ideas
I like to serve watermelon juice in tall glasses. Lots of ice. Lime wedge on the rim. Sprig of mint. It’s great with a light lunch of salad or grilled veg. Or just as good on its own after being in the sun. If you’re serving it for a gathering then serve it in a glass jug. With thin slices of lime floating on top. You can make it festive, with no extra effort, by adding sparkling water at the last minute. Or freeze it into ice lolly moulds. It’s a nice treat for the kids.
Variations
Add a few slices of cucumber. Blend it in. It gives a cool, spa-like version. Add a small piece of fresh ginger. It gives a gentle warmth. I was surprised when I first tried this. During the summer of 2024 I started adding a handful of strawberries. This gave the juice a deeper colour and a slightly more tart taste. You can add a pinch of salt. Sounds strange but it’ll bring out the sweetness of the melon. Just like it does for fresh slices. Or try a tropical twist. Swap some of the melon for fresh pineapple. For a more grown up drink you can add a splash of sparkling water. Lots of mint. It makes a lovely non-alcoholic spritzer.
Storage and make ahead
Watermelon juice is best the day you make it. But it’s not bad. Put it in a clean, airtight bottle or jar. Refrigerate it quickly. Drink it within 2 days. It’ll mellow in flavour. It’ll separate a bit. So give it a good shake before you serve it. If it smells sour/fermented. Or looks fizzy. Or tastes unpleasantly tangy. Throw it away. There are no preservatives in fresh juice. So it can go off faster than you think. Especially in warm weather. Don’t leave it out at room temperature for more than 2 hours. Wash the melon well. Use clean knives/boards. You can transfer bacteria from the rind to the flesh. This juice is raw. It’s not pasteurised. So only drink it freshly made if you’re a young child. Older adult. Pregnant. Or have a weakened immune system. Don’t give honey to babies under 12 months. Maple syrup is a safe substitute.
FAQs
Do I need to remove the seeds?
Remove the big black ones. They can taste bitter once blended. The small, pale seeds are soft. They’re harmless.
Can I use frozen watermelon?
Yes. It’ll make a thick, slushy drink. You might want to add a splash of cold water.
Why isn’t my watermelon juice sweet?
The melon was probably underripe. Try adding more lime juice. A bit of honey.
Do I need to strain it?
It’s up to you. If you strain it you’ll get a clear, silky drink. If you leave the pulp in then you’ll get more body.
Is it ok for kids?
Generally yes. As long as the fruit is well washed. And don’t give honey to babies under 12 months.
Can I make it without a blender?
Yes. Mash the flesh well with a potato masher. Then press it through a sieve.
Why does the juice separate?
Fruit pulp and liquid naturally separate over time. Just give it a stir to bring it back together.
A Note From My Kitchen
I have to admit I still tap every melon in the shop like an expert. But I’m wrong half the time. Don’t let that put you off. A good watermelon juice is forgiving. You can save a dull melon with some lime. Keep it cold. Taste before you serve. And enjoy it straight away. If you make it and it turns out well for you then please leave a rating and a comment below.
Watermelon Juice – A Cold, Naturally Sweet Drink for Hot Days
Description
This watermelon juice blends ripe, chilled watermelon with fresh lime juice and a few mint leaves for a light, naturally sweet drink. It takes 10 minutes, needs only a blender, and serves 4, making it ideal for hot afternoons, brunch tables, picnics and relaxed summer gatherings.
For the watermelon juice
Instructions
-
Making the watermelon juice
- Wash the outside of the watermelon under cool running water, dry it, and cut it open on a clean chopping board.
- Slice away the rind and cut the flesh into 3 cm (1¼ in) chunks, removing any large black seeds.
- Add 1 kg of watermelon chunks, the lime juice, mint leaves and honey (if using) to a blender jug.
- Blend on high speed for 30 seconds, until the mixture is completely smooth and evenly pink.
- Taste the juice and, if needed, blend in an extra 1 tsp of lime juice for 5 seconds.
- Strain through a fine sieve into a jug, pressing the pulp gently, or pour directly for a thicker texture.
- Divide the ice cubes between 4 glasses, pour in the juice, stir once, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 0.3g1%
- Sodium 4mg1%
- Potassium 190mg6%
- Total Carbohydrate 15g5%
- Dietary Fiber 0.5g2%
- Sugars 12g
- Protein 1.2g3%
- Vitamin A 48 mcg
- Calcium 14 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose a heavy melon with a creamy yellow ground spot for the sweetest juice; underripe melon makes a bland, watery drink.
- Serve within 1 hour for the best colour and flavour. Refrigerate leftovers in a sealed bottle for up to 2 days and shake before drinking.
- Do not leave the juice at room temperature for more than 2 hours, and do not give honey to babies under 12 months; use maple syrup instead.
- This juice is not pasteurised. Young children, older adults, pregnant women and anyone with a weakened immune system should drink it freshly made, from a well-washed melon.
