Watermelon Sugar Recipe

Purée watermelon

Place 4 cups of cubed seedless watermelon in a blender. Pulse until smooth, about 20–30 seconds. If desired, strain through a fine-mesh sieve into a bowl to remove pulp for a silky texture; use the pulp if you prefer a more rustic mouthfeel.

Season the purée

Stir 2 tablespoons fresh lime juice and 1 tablespoon simple syrup into the strained or unstrained watermelon purée. Taste and adjust: add another 1 teaspoon syrup if you prefer slightly sweeter, or more lime for brightness.

Bruise the herbs

Place 10 mint leaves and 6 basil leaves in the palm of your hand and gently clap them together once or twice to release aromatics, or lightly muddle in the bottom of a mixing glass with a spoon (do not over-muddle—just enough to release oils).

Combine and chill

Add the bruised herbs to the watermelon mixture and stir to combine. Refrigerate the combined mixture for 10 minutes to allow the herb aromas to infuse.

Add effervescence

When ready to serve, fold in 1 cup chilled club soda or sparkling water gently to preserve bubbles. Stir once or twice to incorporate.

Prepare glass (optional rim)

If rimming, rub a lime wedge around the glass rim and dip into 1 teaspoon of salt or sugar. This step is optional but adds a pleasant contrast.

Build the mocktail

Fill serving glasses with about 1/2 cup crushed or cubed ice (adjust to preference). Pour the watermelon-herb mixture over the ice, filling each glass about three-quarters full. Top each glass with additional club soda if needed to fill.

Garnish and serve

Garnish with a lime wheel or wedge and a small watermelon wedge or cucumber ribbon. Slap a sprig of mint between your palms and tuck it into the drink for extra aroma. Serve immediately while fizzy and chilled.