Watermelon Raspberry Recipe

Prepare fruit

Place the chilled cubed watermelon and the fresh raspberries into a blender or food processor. Add the granulated sugar and the fresh lime juice. The sugar helps macerate berries and balance tartness.

Pulse or blend on high for 25–40 seconds until smooth and uniform. If you prefer a slightly textured drink, pulse to coarsely purée; for a silky beverage, blend fully.

Strain the purée through a fine-mesh sieve into a bowl or pitcher, using a spoon to press solids and extract as much juice as possible. Discard seeds and pulp left in the sieve (or reserve for smoothies). You should have about 3/4 to 1 cup of bright pink purée.

Taste the purée and adjust: if too tart, stir in up to 1/2 tsp more sugar; if too sweet, add a few drops of lime juice. Chill briefly if it has warmed during blending (5–10 minutes).

Fill two serving glasses (highball or Collins) halfway with ice cubes (about 1/2 cup ice per glass).

Divide the strained watermelon-raspberry purée between the two glasses, pouring about 3–4 tablespoons (1.5–2 oz) into each glass as the concentrated base.

If making alcoholic cocktails, add 1.5 tsp (1/2 oz) vodka to each glass. For a nonalcoholic version, omit vodka or substitute 1/2 tsp additional lime juice and 1/2 oz simple syrup if needed.

Top each glass with 3 oz (about 90 ml) chilled club soda or sparkling water. Pour slowly over the back of a spoon or down the side of the glass to preserve effervescence and create a gentle gradient.

Gently stir once with a bar spoon to integrate the purée and soda without flattening bubbles.

Garnish each glass with two fresh raspberries skewered on a cocktail pick, a sprig of fresh mint tucked into the top, and a lime wheel on the rim if desired.

Serve immediately. Encourage guests to stir briefly before sipping to combine any settled purée.