- 10 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 1kg watermelon flesh (from a piece of about 1.5kg), cut into chunks, black seeds picked out
- 2 limes, juiced
- 1 to 2 tablespoons caster sugar, to taste
- A small handful of fresh mint leaves (about 10g)
Let's cook
- Put the watermelon in a blender with 250ml cold water. Blend for about 30 seconds until smooth.
- Pour it through a sieve into a large jug, pressing the pulp with the back of a spoon to get all the juice out. Throw away the pulp left in the sieve.
- Stir in the lime juice and 1 tablespoon of the sugar until it dissolves. Taste: add the rest of the sugar only if your melon is not very sweet.
- Chill in the fridge for at least 30 minutes, or serve straight away over plenty of ice.
- Bruise the mint leaves by clapping them between your hands, which releases their smell, and add a few to each glass.
Tips
- Stir before pouring: the juice settles as it stands.
- The sweeter and riper the melon, the less sugar you need.
- Cut a thin wheel from one of the limes before juicing it to sit on the rim of each glass.
Swaps
- Cucumber and lime: use 2 cucumbers instead of the melon and 3 tablespoons sugar.
- No sugar: leave it out and add a little more lime.
- Sparkling: top each glass with chilled sparkling water.
Tags
In Plant powered.
None of the 14 allergens is in this recipe as written.
Check every packet for allergens.