Watermelon Cucumber Mint Recipe

Prepare produce

Remove rind from the watermelon and cut into 1-inch cubes until you have about 4 cups. Peel (if desired) and roughly chop cucumber to yield 1 cup. Rinse and lightly pat mint leaves dry; remove large stems so only leaves remain.

Blend base

In a high-speed blender combine the watermelon cubes, chopped cucumber, packed mint leaves, fresh lime juice, and 1 cup chilled coconut water. Blend on high until completely smooth, about 30–45 seconds. If your blender is small, work in two batches to avoid overflow.

Strain (optional)

If you prefer a very smooth, pulp-free drink, pour the blended mixture through a fine-mesh sieve or chinois into a large pitcher, pressing with the back of a spoon to extract as much liquid as possible. Otherwise, skip straining for a more rustic texture.

Adjust sweetness and chill

Taste the strained or unstrained juice. If you prefer it sweeter, stir in up to 1 tablespoon of simple syrup. Add the 2 cups of ice to the pitcher (or reserve ice for serving) to cool the mixture quickly; let sit 1–2 minutes so it chills thoroughly.

Add energizer

Just before serving, gently pour the chilled 8 oz (one can) watermelon Red Bull into the pitcher with the juice mixture. Stir once or twice gently to combine—do not over-stir to preserve carbonation.

Serve

Divide the mixture into 4 tall glasses (about 12–14 oz glasses). If you reserved ice, fill glasses with ice first then pour. Garnish each glass with a mint sprig and a thin cucumber slice or a small watermelon wedge on the rim. Serve immediately while fizzy and chilled.