If I had a dollar for every time someone handed me an enormous watermelon at a family picnic and said “You’ll know what to do with this,” I’d, well, probably own more than one blender by now. There’s just something about a watermelon smoothie that takes me right back to slouchy afternoons on my patio, feet up, melting ice cubes clinking around—sometimes accompanied by a suspiciously eyeing cat. This is the drink I make when the watermelon in my fridge insists it’s living there rent-free, and honestly, it makes use of odds and ends pretty well. I once added a handful of grapes instead of strawberries. It was weird, not terrible, but I probably won’t repeat the experiment. Before I meander off topic again, here’s my favorite way to make watermelon smoothie—plus a few side tangents, friend to friend.
But Why Bother? (Or: Why You’ll Love This)
I make this watermelon smoothie on days when the summer heat threatens to fry my brains (or when I’m determined to use up that last hunk of watermelon, because who wants to wrestle with plastic wrap and half a melon). My family goes crazy for it; my little nephew calls it “chilled watermelon soup”—not exactly what I was going for, but it made us laugh. Actually, I used to hate how watery other smoothie recipes could get, but after about a dozen tries (and a couple sticky floors), I settled on this version. And when I say refreshing, I mean it’ll knock your socks off… if you’re actually wearing any in August.
What You’ll Need (Ingredients and Substitutions)
- 3 cups watermelon, cubed (I use seedless, but if you’re not fussy, pick out the seeds by hand; or just live a little—one or two seeds won’t hurt anyone)
- 1 cup frozen strawberries (or fresh if you’re out of frozen, but frozen thickens it nicely—blueberries kind of work, in a pinch)
- 1/2 cup Greek yogurt (plain, though vanilla’s fine if that’s what you’ve got; or use coconut yogurt for a dairy-free vibe)
- 2 tablespoons honey (or maple syrup—or nothing at all, if your watermelon is sweet enough; sometimes I skip it and no one complains)
- 1/2 lime, juiced (lemon works if the lime’s missing, or, at a stretch, even a splash of orange)
- A handful of ice cubes (if using frozen fruit, you can skip this—unless you’re like me and just like it extra frosty)
How To Make It (Directions)
- Toss your watermelon cubes and frozen strawberries into the blender first—unless your blender is notoriously stubborn, in which case, maybe start with the yogurt to grease the wheels a bit.
- Add the Greek yogurt, honey, lime juice, and ice cubes right on top. I just kind of mound them up and hope for the best.
- Pop the lid on—trust me, I’ve made this mistake before—and blend on high until it all looks pretty smooth (should take less than a minute if your blender isn’t ancient like mine).
- Check the taste. This is where I usually sneak a taste with a spoon, and occasionally realize I grabbed the salt instead of sugar (don’t ask). Add more honey if you need it, or a splash more lime if you like things mouth-puckering.
- Pour into glasses, and—optional fancy touch—garnish with a sprig of mint or a little watermelon wedge. Or don’t. No one’s judging.
Some Notes I Wish Someone Had Told Me
- Watermelon chunks break down really fast. If you blitz too long, it basically turns into juice and loses all body. I think under-blending is actually better.
- If your watermelon’s not cold, toss the cubes in the freezer for half an hour first. It genuinely works (not something you want to realize after your first warm smoothie… yikes).
- Really, forget measurements. Nobody ever says, “Oh no, there’s too much watermelon here.”
Variations (For Experimenters, and Also for the Brave)
- Add a banana for a creamier texture (I do this when I’ve got a spotted one lurking in the fruit bowl)
- Sneak in a handful of spinach. It does go a bit brownish, but the taste is nice—though one time I added kale and, well, wish I hadn’t
- Coconut water instead of yogurt if you want it lighter. Tastes like summer vacation, sorta.
- My friend adds a dash of chili powder. I tried it. Wouldn’t do it again, but hey, maybe you’re bolder than me.
What If You Don’t Have a Blender?
Honestly, I once mashed everything up with a potato masher (“rustic style,” I called it) and then whisked in the yogurt. Was it chunky? Yes. Was it weirdly satisfying? Also yes.
How Long Does This Last, Really? (Storage)
In theory, this watermelon smoothie will keep, covered, in the fridge for up to a day. But, honestly, in my house, it never lasts more than a couple of hours. Maybe that’s just us. If you must save it, give it a quick stir before serving—the layers tend to do their own thing over time.
How Do You Serve It?
We serve it ice cold, right after blending. Sometimes, if I’m feeling fancy, I put a mint sprig and a wedge of watermelon on the rim—mostly for the Instagram appeal, if we’re being honest. My family likes to argue over who gets the biggest glass. Tradition?
Pro Tips I Learned the Hard Way
- I once tried to skip using frozen fruit and just added more ice—ended up with a watery mess. Stick with some frozen, it’s worth it.
- Don’t blend for ages; it turns to watermelon water, and that’s just sad
- Taste as you go—a bland smoothie is no fun. But adding too much honey is hard to undo, so go slow
Bit of a Detour
Oh, by the way, did you know watermelon was my grandfather’s favorite snack? He’d eat it straight form the fridge, salt sprinkled on top (I know, sounds odd but try it sometime). Maybe that’s why this smoothie always reminds me of his porch swing—sticky elbows and all.
FAQ: Real Questions I’ve Actually Been Asked
- Can I make this vegan?
For sure! Just use coconut or almond yogurt, and swap honey for maple syrup or skip it. Works pretty well. - Can I freeze watermelon first?
Yep—actually, I find it works better if you freeze the watermelon cubes for 30 min first; just don’t freeze them all the way solid or your blender might protest. - Does it HAVE to have yogurt?
Nah, if you want it super light, just swap in a splash of coconut water or even juice. Will be thinner but still good! - Can I add protein powder?
I’ve done it, though it gets stodgy if you add too much. Start with a small scoop. - Is this okay for kids?
Definitely—my niece drinks “pink juice” by the gallon. Just go easy on the honey if the watermelon is sweet enough already.
Ingredients
- 3 cups watermelon, cubed (I use seedless, but if you’re not fussy, pick out the seeds by hand; or just live a little—one or two seeds won’t hurt anyone)
- 1 cup frozen strawberries (or fresh if you’re out of frozen, but frozen thickens it nicely—blueberries kind of work, in a pinch)
- 1/2 cup Greek yogurt (plain, though vanilla’s fine if that’s what you’ve got; or use coconut yogurt for a dairy-free vibe)
- 2 tablespoons honey (or maple syrup—or nothing at all, if your watermelon is sweet enough; sometimes I skip it and no one complains)
- 1/2 lime, juiced (lemon works if the lime’s missing, or, at a stretch, even a splash of orange)
- A handful of ice cubes (if using frozen fruit, you can skip this—unless you’re like me and just like it extra frosty)
Instructions
-
1Toss your watermelon cubes and frozen strawberries into the blender first—unless your blender is notoriously stubborn, in which case, maybe start with the yogurt to grease the wheels a bit.
-
2Add the Greek yogurt, honey, lime juice, and ice cubes right on top. I just kind of mound them up and hope for the best.
-
3Pop the lid on—trust me, I’ve made this mistake before—and blend on high until it all looks pretty smooth (should take less than a minute if your blender isn’t ancient like mine).
-
4Check the taste. This is where I usually sneak a taste with a spoon, and occasionally realize I grabbed the salt instead of sugar (don’t ask). Add more honey if you need it, or a splash more lime if you like things mouth-puckering.
-
5Pour into glasses, and—optional fancy touch—garnish with a sprig of mint or a little watermelon wedge. Or don’t. No one’s judging.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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