Watermelon Limeade Recipe

Time45m

Serves6

Make Watermelon Limeade Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep and puree
Place the cubed seedless watermelon in a blender in batches if necessary so the blender is no more than 3/4 full. Add 1 cup cold water. Puree on high until completely smooth and no large pieces remain, about 45–60 seconds per batch.
2
Strain (optional)
Pour the pureed watermelon through a fine-mesh sieve set over a large bowl or pitcher, using a spoon to press the pulp and extract as much juice as possible. Discard or reserve the pulp for smoothies or popsicles. This yields a smooth juice free of bits.

3
Juice the limes
Measure 1 cup fresh lime juice (about 8–10 medium limes). If you don't have enough, use the equivalent of bottled lime juice but fresh is recommended for best flavor.
4
Sweeten to taste
In the pitcher with strained watermelon juice, add 1 tablespoon granulated sugar. Stir until dissolved. Taste and, if more sweetness is desired, stir in up to 1 teaspoon honey or agave, mixing until incorporated. Adjust sugar/honey gradually — watermelon can be sweet on its own so start small.
5
Combine and balance
Add the fresh lime juice to the watermelon-sweetener mixture. Stir well and taste. If the lime is too sharp, add an additional 1/2–1 tablespoon sugar or a small splash more water. If too weak, add up to 2 tablespoons more lime juice. The final balance should be bright and slightly tart.

6
Chill or serve over ice
Refrigerate the limeade for at least 30 minutes to let flavors meld, or serve immediately over ice. Add 3 cups ice to a pitcher or individual glasses when serving to chill and dilute slightly.
7
Garnish and present
Garnish each glass with a lime wheel or wedge and an optional sprig of fresh mint. Stir briefly before pouring if separation occurred.
8
Optional variations
For a fizzy version, substitute half of the cold water with chilled sparkling water and add it just before serving to preserve carbonation. For a spiked adult version, add 1–2 ounces white rum or tequila per serving when pouring into glasses.