Watermelon Tea Recipe

Brew the tea

Bring 4 cups water to a rolling boil in a kettle or saucepan. Remove from heat and add the 2 tablespoons loose black tea (or 4 tea bags). Steep for 4–5 minutes for a medium-strength brew. Taste after 4 minutes and steep up to 6 minutes if you prefer stronger tea.

Sweeten

Remove tea leaves or tea bags. While the tea is still warm (not boiling), stir in 3 tablespoons granulated sugar until fully dissolved. Allow the sweetened tea to cool to room temperature, then place it in the refrigerator to chill for at least 30 minutes (or until cold).

Prepare watermelon juice

Place 3 cups chilled watermelon cubes in a blender. Add 2 teaspoons fresh lime juice. If you like a hint of herbaceous flavor, add 6 mint leaves. Puree on high until smooth, about 30–45 seconds.

Strain (optional)

If you prefer a smooth tea without pulp, pour the blended watermelon through a fine-mesh sieve or cheesecloth into a bowl, pressing with a spatula to extract as much juice as possible. You should yield roughly 1 to 1 1/4 cups of watermelon juice. If you like pulpy texture, skip straining.

Combine tea and watermelon

In a large pitcher, combine the chilled sweetened black tea and the strained (or unstrained) watermelon purée/juice. Add 2 cups cold water or chilled sparkling water to adjust intensity and mouthfeel. Stir gently to combine. Taste and adjust sweetness or acidity: add up to 1–2 teaspoons sugar (if more sweetness needed) or additional lime juice 1/2 teaspoon at a time to brighten.

Chill and serve

Fill glasses with ice cubes. Pour watermelon tea over the ice, leaving a little room at the top. Garnish each glass with a fresh mint sprig and a lime slice. Serve immediately. Leftover tea can be stored covered in the refrigerator for up to 48 hours; stir before serving.