Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 cups (about 900 g) seedless watermelon, cubed and well chilled
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2–4 tbsp (24–48 g) sugar, honey, or simple syrup, to taste
- 1–1 1/2 tsp rosewater, to taste
- 1 cup (240 ml) cold water or sparkling water
- Ice cubes, for serving
- Fresh mint leaves and thin watermelon wedges or lime slices, for garnish
Do This
- 1. Chill watermelon cubes, lime juice, and rosewater so everything is very cold.
- 2. Add watermelon, lime juice, sugar (or honey), rosewater, and plain water to a blender.
- 3. Blend on high for 30–60 seconds until completely smooth and frothy.
- 4. Taste and adjust: add more sugar for sweetness or a few drops more rosewater for fragrance.
- 5. Strain through a fine-mesh sieve into a pitcher if you prefer a smoother drink; chill 10 minutes if you have time.
- 6. To serve, fill glasses with ice, pour in the watermelon–rose cooler, and top with a splash of sparkling water if desired.
- 7. Garnish with mint leaves and small watermelon or lime wedges, then serve immediately.
Why You’ll Love This Recipe
- Light, refreshing, and naturally pink from fresh watermelon, with no artificial colors.
- A delicate hint of rosewater makes it feel special and elegant without being overpowering.
- Ready in about 15 minutes with simple, easy-to-find ingredients.
- Perfect for summer gatherings, brunches, or a non-alcoholic party drink that still feels fancy.
Grocery List
- Produce: Seedless watermelon, limes, fresh mint
- Dairy: None
- Pantry: Sugar (or honey/simple syrup), rosewater (food-grade), still or sparkling water, ice
Full Ingredients
For the Watermelon–Rose Cooler
- 6 cups (about 900 g) seedless watermelon, cubed and well chilled
- 1/4 cup (60 ml) fresh lime juice (about 2 medium limes)
- 3 tbsp (36 g) granulated sugar, or 3 tbsp (45 ml) honey, or 3 tbsp (45 ml) simple syrup, plus more to taste
- 1–1 1/2 tsp rosewater (food-grade, not cosmetic; start with 1 tsp and adjust)
- 1 cup (240 ml) cold water
To Serve
- 1–1 1/2 cups (240–360 ml) chilled sparkling water, optional, for topping up glasses
- Ice cubes (about 1–1 1/2 cups / 150–225 g, or as needed for glasses)
- Fresh mint sprigs or leaves, for garnish
- Thin watermelon wedges or lime slices, for garnish
- Optional: A few food-safe dried rose petals, for a decorative finish
Step-by-Step Instructions
Step 1: Prep and Chill the Ingredients
If you have time, start by chilling all your ingredients. Cut the watermelon into 1–1 1/2 inch (2.5–4 cm) cubes, removing any large white seeds. Measure out 6 cups (about 900 g) of cubes and place them in the refrigerator for at least 1 hour, or in the freezer for 15–20 minutes, until very cold but not frozen solid.
Juice the limes to get 1/4 cup (60 ml) fresh lime juice and refrigerate that as well. Cold ingredients make the cooler more refreshing and reduce the need for extra ice, which can dilute the flavor.
Step 2: Load the Blender
To a large blender, add the chilled watermelon cubes, 1/4 cup (60 ml) lime juice, 3 tbsp sugar (or your chosen sweetener), 1 tsp rosewater, and 1 cup (240 ml) cold water. If your blender is small, work in two batches, using half of each ingredient per batch.
Do not add ice to the blender at this stage; blending ice can water down the drink more quickly, and you will get better control by adding ice directly to glasses later.
Step 3: Blend Until Smooth and Frothy
Blend on high speed for 30–60 seconds, or until the mixture is completely smooth and frothy, with no visible chunks of watermelon. The liquid should be a vibrant pink-red color with a light foam on top.
If needed, stop and scrape down the sides of the blender with a spatula to make sure everything blends evenly. Once blended, give the mixture a quick stir with the spatula to release any trapped air bubbles.
Step 4: Taste and Adjust Sweetness and Rosewater
Before straining, taste the blended mixture. Watermelons vary in sweetness, so adjust to your preference:
- If it is not sweet enough, blend in an additional 1–2 tbsp (12–24 g) sugar or 1–2 tbsp (15–30 ml) honey/simple syrup.
- If you want a stronger floral note, add rosewater a few drops at a time, blending briefly after each addition. Rosewater is potent; too much can quickly become soapy or overpowering, so add carefully.
- If the flavor is too strong, balance it with a bit more cold water or a squeeze of extra lime juice.
Step 5: Strain for a Silky Texture (Optional but Recommended)
Set a fine-mesh sieve over a large pitcher or bowl. Pour the blended mixture through the sieve, using a spatula or spoon to gently stir and press the liquid through. This removes most of the pulp and gives you a smoother, more elegant drink.
If you prefer a rustic, smoothie-like texture, you can skip the straining step and pour the blended mixture directly into a chilled pitcher. For best flavor, refrigerate the strained (or unstrained) cooler for 10–20 minutes to let the flavors meld and keep it very cold.
Step 6: Assemble and Garnish the Drinks
Fill 4 glasses (8–10 oz / 240–300 ml) with ice cubes, leaving some room at the top. Give the watermelon–rose mixture a quick stir, then pour it over the ice, filling each glass about three-quarters full.
If using sparkling water, top each glass with a splash (about 1/4 cup / 60 ml) of chilled sparkling water for a gentle fizz. Garnish with a small watermelon wedge or lime slice on the rim, and tuck in a sprig of fresh mint. If you like, sprinkle a few food-safe dried rose petals on top just before serving.
Serve immediately while icy cold and enjoy the fragrant, refreshing flavors.
Pro Tips
- Pick a ripe watermelon: Look for a deep, uniform color, a creamy yellow field spot, and a hollow sound when tapped. Ripe watermelon means less added sugar.
- Go easy on the rosewater: Start with 1 tsp and add only a few drops at a time if you want more. Once it is too strong, you cannot take it back.
- Keep everything cold: Chilling the watermelon, lime juice, and serving glasses makes the drink extra refreshing and prevents rapid dilution from melting ice.
- Make it sparkling: Add sparkling water only to individual glasses, not to the pitcher, so the bubbles stay lively and do not go flat in the fridge.
- Use flavored ice: Freeze some of the cooler mixture in ice cube trays. These watermelon–rose cubes will chill your drink without watering down the flavor.
Variations
- Sparkling Party Pitcher: Double the recipe and strain into a large pitcher. Just before serving, top with 2–3 cups (480–720 ml) chilled sparkling water and plenty of ice. Garnish the pitcher with mint sprigs and thin watermelon slices.
- Frosty Slush Version: Use partially frozen watermelon cubes and add 1–2 cups (150–300 g) of ice to the blender. Blend until thick and slushy for a spoonable, granita-style treat.
- Adults-Only: For a cocktail twist, add 1–1 1/2 fl oz (30–45 ml) chilled vodka, gin, or dry rosé wine to each glass, then top with the watermelon–rose cooler and ice. Stir gently to combine.
Storage & Make-Ahead
For best flavor and color, this watermelon–rose cooler is ideal served the day it is made. However, you can make the base in advance:
- Refrigerator: Store the strained cooler (without sparkling water) in an airtight pitcher or jar in the fridge for up to 24–36 hours. Stir well before serving, as natural separation may occur.
- Freezer: For longer storage, freeze the mixture in ice cube trays or freezer-safe containers for up to 1 month. Blend frozen cubes with a splash of water or sparkling water to create a slushy drink.
- Leftovers: If you have leftover mixed drinks with ice, expect some dilution. Taste and brighten with a little extra lime juice or a splash of concentrated cooler from the fridge.
Nutrition (per serving)
Approximate values per serving (1 of 4, made with granulated sugar and without sparkling water): about 110 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 27 g carbohydrates; 1 g fiber; 23 g sugars; 2 g protein. Actual values will vary based on exact watermelon sweetness, sweetener choice, and garnishes.
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