I made this in a moment of rebellion, honestly. I was supposed to be trimming the back yard, but the watermelon called to me from the fridge. Not just because it’s sweet or because I was craving something cold, but because I wanted to see if I could turn a giant, heavy fruit into something that feels like a break without actually taking one.
The first sip hits with this weird, almost electric burst of crispness—like biting into a cold, perfectly ripened slice frozen in time. No sugar needed, just the pure, juicy void that only watermelon can fill. And it’s so simple. Blend, pour, sip. It’s just the right thing for these lazy summer days where your brain is half-shutdown but your hands still need to do something.
Why it matters now
Because fruit smoothies are trending, sure, but this one feels less like a trend and more like a secret weapon for beating the heat and afternoon fatigue. Plus, it’s a reminder that sometimes the simplest ideas turn out to be the best.
Watermelon Smoothie
Ingredients
Equipment
Method
- Use a sharp knife and cutting board to cut a ripe, seedless watermelon into 1-inch cubes, removing any rinds or excess skin.
- Place the watermelon cubes into the blender, filling it up to about 2/3 full to allow space for blending.
- Secure the lid on the blender and blend on high speed for 30-45 seconds until the mixture is completely smooth and frothy, with no chunks remaining.
- Pour the blended watermelon into glasses, ensuring an even distribution of the vibrant pink liquid, and optionally garnish with fresh mint leaves for aroma and visual appeal.4 cups watermelon, cubed
- Serve immediately with a straw or stirring spoon to enjoy the icy, juice-filled texture.
It’s the kind of thing you donish and end up drinking straight from the glass while checking the tomatoes you forgot to water. Also, why do I never keep enough watermelon around? Maybe next time I’ll toss in that odd basil plant I’ve neglected.