Watermelon Limeade Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated September 12, 2020
20130603-254586-watermelon-limeade-2.jpg
Photographs: Autumn Giles

Blending chunks of watermelon and giving it a quick strain through cheesecloth yields a sweet liquid that is a perfect foil for tart lime juice. It's normal for the watermelon juice to separate a bit in the fridge, but that's nothing a quick stir won't fix.

Recipe Details

Watermelon Limeade Recipe

Active 20 mins
Total 6 hrs
Makes 1 quart
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Ingredients

  • Flesh of a 5-pound watermelon, cubed, seeds removed
  • 1/4 cup lime juice, from 3 to 4 limes
  • 2 tablespoons agave nectar

Directions

  1. In two batches, pulse the watermelon cubes in a blender just until it looks like a chunky sauce, about 10 to 12 short pulses. Transfer pulp to a colander lined with cheesecloth set over a large pot, stirring occasionally until most of the liquid has dripped through. Transfer 3 1/2 cups of liquid to a large pitcher and reserve remainder for another use.

  2. Add lime juice and agave nectar to pitcher and stir to combine. Refrigerate until completely cool. Serve in ice-filled glasses, garnished with lime zest or rings if desired.

Special equipment

cheesecloth, colander

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