This Whole30-friendly watermelon juice recipe is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. This simple and refreshing mocktail is made with fresh watermelon cubes, coconut water, and a splash of lime juice!
Homemade watermelon juice is cheaper!
When we were in Las Vegas many years ago, one of the places my older son kept eying was a juice bar located on the casino floor of our hotel. Every time we passed it, he would look longingly at the cold-pressed juice concoctions in the refrigerated case, and tug my arm. Eventually, I relented, and we joined the queue of sleep-deprived adults in line for the the “Back to Normal” and “Hangover Be Gone” remedy cleanses.
My ten-year-old at the time (who, for the record, was not hung over) opted instead for a bottle of “Aloha Sunrise,” a blend of watermelon, coconut water, lemon juice, and salt. But then, I saw the sticker price on a single-serving bottle: $11.00.
By then, we were at the front of the line, and Big-O already had a big anticipatory smile on his face, so I pulled out my wallet. And to be honest, the beverage was pretty darned refreshing. But I knew I could recreate it at home for a fraction of the price—and without the accompanying whiff of desperation and cigarette smoke perfuming the air.
Make ahead instructions
This watermelon juice cooler is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. When it’s time to serve it, shake well or blitz in the blender before serving over ice!
- Seedless watermelon
- Coconut water (I like Harmless Coconut Water the best)
- Juice from 1 lime
- A dash of sea salt
How to make watermelon juice cooler
Use a chef’s knife and crack open your watermelon and cut off the rind.
It’s totally fine to purchase pre-cubed watermelon, but chopping it up yourself isn’t that hard—and way cheaper. Plus, you can use the rinds for a cheap DIY watermelon facial! The size of the cubes won’t matter; just roughly chop ’em up the same size.
Throw the cubes into a blender and pour in the coconut water. (If your blender has less capacity than 64 ounces, you can divide the recipe and blend everything up in two batches.)
Add the juice from one lime…
…and a smidge of sea salt.
Blitz until liquefied. If your blender isn’t super powerful and you end up with some chunky pulp, just strain it out.
Chill it in the refrigerator, and then serve over ice. Or if you’re as impatient as I am, just pour it over ice and enjoy immediately.
By the way, it’s absolutely fine with me if you prefer to make these coolers a little more “adult” by adding your favorite fermented beverage. Your secret’s safe with me!
More watermelon recipes
Got extra watermelon? Here are some of my favorites:
- Mexican Watermelon Salad
- Watermelon and Tomato Gazpacho
- Fig and Watermelon Salad with Honey Vanilla Cashews
[Originally posted on June 2, 2015. Updated with new information and photos on July 3, 2021.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Watermelon Juice Cooler
- 3 pounds seedless watermelon cubes
- 1 cup coconut water
- Juice from 1 lime
- ⅛ teaspoon sea salt
- Crack open your watermelon, cut off the rind, and roughly chop it into cubes that are the same size.
- Throw the cubes into a blender and pour in the coconut water. Add the juice from one lime and a smidge of sea salt. (If your blender has less capacity than 64 ounces, you can divide the recipe and blend everything up in two batches.)
- Blitz until liquefied. If your blender isn’t super powerful and you end up with some chunky pulp, just strain it out.
- Chill it in the refrigerator, and then serve over ice. Or if you’re as impatient as I am, just pour it over ice and enjoy immediately.