Watermelon Limeade Recipe

Cube and chill

Remove rind and white pith from the watermelon and cut the flesh into roughly 1-inch cubes. Measure about 6 cups of cubes. Chill the cubes in the refrigerator for 15–20 minutes if not already cold (helps keep the limeade bright and reduces dilution when serving).

Blend

Working in batches if necessary, place the watermelon cubes into a blender and pulse until very smooth, about 30–45 seconds per batch. Strain the blended watermelon through a fine-mesh sieve or chinois into a large measuring cup or bowl to remove any pulp and remaining solids. Use the back of a spoon to press solids and extract as much juice as possible. You should have roughly 2 1/2 to 3 cups of watermelon juice from 6 cups cubed (the recipe uses the full blended juice).

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1/2 cup of the cold water (from the 4 cups). Warm over medium-low heat, stirring constantly until the sugar dissolves completely, about 3–4 minutes. Do not boil.

Add lime juice to syrup

Remove the syrup from heat and allow it to cool for 2 minutes, then stir in 1 cup fresh lime juice until evenly combined. Taste and adjust — if you prefer a brighter lime note, add an additional 1–2 tablespoons lime juice (reduce plain water later to keep balance). Let the syrup cool to room temperature, about 10 minutes.

In a large pitcher, combine the strained watermelon juice and the lime-sugar mixture. Add the remaining 3 1/2 cups cold water and stir well. Taste and adjust sweetness or acidity: if too sweet, add up to 1/2 cup more water; if too tart, stir in 1–2 tablespoons sugar dissolved in a little water.

Chill

Refrigerate the assembled limeade for at least 30 minutes to let flavors marry and to serve very cold. If you need it immediately, add ice to the pitcher but be aware this will dilute the drink as it melts.

If desired, rim glasses with lime and dip in coarse salt. Fill each glass with ice (about 1/2 cup ice per glass). Pour watermelon limeade over ice and garnish with a lime slice and 2–3 mint leaves per glass.

Stir briefly before serving. Keep extra limeade refrigerated up to 3 days; stir before pouring as separation may occur.