Description
Here’s a watermelon mocktail that doesn’t skimp on the watermelon flavor. An overnight, no-cook watermelon syrup ensures the best flavor. Mix it with some fresh mint, lime juice, and sparkling water for the most refreshing drink of the summer.
Ingredients
For the watermelon syrup
- 4 cups cubed watermelon (see Note 1)
- 1/2 cup granulated sugar
- pinch of salt
For each mocktail
- 6–8 fresh mint leaves
- 1/2 teaspoon fresh lime juice
- 1/4 cup watermelon syrup
- 1/4 cup sparkling water
- Fresh mint leaves and small watermelon slices for garnish, optional
Instructions
For the watermelon syrup
- Steep. In a large bowl, stir cubed watermelon, sugar, and salt together until sugar is evenly distributed. Cover bowl and refrigerate for 24 hours.
- Mash. After 24 hours, mash the watermelon mixture a bit with a big spoon or potato masher. (see Note 2).
- Strain. Strain the syrup through a fine-mesh strainer into a clean pitcher or jar. Discard any remaining solids. Store watermelon syrup in refrigerator until ready to use (see Note 3).
For each mocktail
- Mix. In a cocktail glass, muddle the mint leaves with lime juice. Add the watermelon syrup and stir (see Note 4). Add ice and then top with sparkling water. Give it another gentle stir, garnish with mint leaves and watermelon slice, and serve (see Note 5).
Notes
- The cubes should be about 1/2-inch square. No need to get out a ruler; you just don’t want huge chunks.
- You can also use an immersion blender if you’re in a hurry. The mixture doesn’t need to be puréed just broken up a bit.
- This recipe yields 1 1/2 to 2 cups of syrup. The watermelon syrup can be stored in the refrigerator for about 2 weeks.
- Stir up the watermelon syrup before using if it has been sitting for awhile.
- You can also salt the rim of the glass for an extra garnish. Not everyone likes the extra salt so I recommend either only salting half of the rim or serving the drink with a straw.
- Recipe for watermelon syrup adapted from Cocktail Contessa.
