Watermelon Honey Limeade Recipe

Prepare watermelon

Place the 6 cups of cubed seedless watermelon into a blender in two batches if necessary. Blend until completely smooth (about 30–45 seconds per batch).

Strain the blended watermelon through a fine-mesh sieve or chinois into a large pitcher to remove pulp and any remaining seeds. Use a spatula to press solids and yield a bright pink juice. You should end up with about 3 to 3 1/2 cups of juice.

Measure and add 1 cup fresh lime juice to the watermelon juice and stir to combine.

Make honey syrup

In a small heatproof bowl or measuring cup, add 1/4 cup hot water and 1/2 cup honey. Stir until the honey is fully dissolved and you have a smooth honey syrup. Cooling a minute or two is fine; the syrup should be pourable but not hot.

Stir the honey syrup into the watermelon–lime mixture until evenly incorporated and taste. Adjust sweetness by adding up to 2 tablespoons more honey syrup if you prefer sweeter limeade.

Add 2 cups cold still or sparkling water to the pitcher and stir. Taste and adjust dilution: for a lighter drink add up to 1 additional cup of water; for a more intense flavor keep as is. If using sparkling water, add it just before serving to preserve fizz.

Fill a serving pitcher or 4 glasses with ice (about 4 cups total divided). Pour the watermelon honey limeade over the ice.

Garnish each glass with a lime slice and 2 mint leaves if using. Optionally rim glasses with a little lime juice and dip in coarse salt for a contrasting savory edge.

Serve immediately chilled. Leftover limeade (without ice) keeps in the refrigerator in a sealed container for up to 48 hours; stir or shake before serving as separation may occur.