Watermelon Mint Vodka Spritz (Printer-Friendly)

A vibrant blend of watermelon, mint, lime, and sparkling water, ideal for summer refreshment.

# What You Need:

→ Fruit & Herbs

01 - 2 cups seedless watermelon, cubed
02 - 8 fresh mint leaves, plus extra for garnish
03 - 1 lime, juiced (approximately 2 tablespoons)

→ Liquids

04 - 1 tablespoon agave syrup
05 - 1/2 cup cold water
06 - 1 cup chilled sparkling water, plain or lemon-flavored

→ Garnish

07 - Watermelon wedges
08 - Lime slices
09 - Fresh mint sprigs

# Steps:

01 - Add watermelon cubes and mint leaves to a blender. Blend until smooth.
02 - Pour the blended mixture through a fine mesh sieve into a pitcher to remove pulp.
03 - Stir in lime juice, agave syrup, and cold water. Mix thoroughly until combined.
04 - Fill two tall glasses with ice. Pour the watermelon mixture evenly into each glass until approximately halfway full.
05 - Top each glass with sparkling water. Stir gently to combine all components.
06 - Add watermelon wedges, lime slices, and fresh mint sprigs to each glass. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 10 minutes, no cooking required, just blending and pouring.
  • The flavor hits different each time depending on how ripe your watermelon is or which sparkling water you choose, keeping it interesting.
  • You can easily adjust the sweetness to match your mood, making it as refreshing or indulgent as you want.
02 -
  • Don't skip the straining step if you want something you'll actually want to drink—pulp gets weird and grainy in a cold beverage, and it catches on your teeth.
  • Sparkling water loses its fizz the moment you pour it, so add it right before serving and drink immediately to keep that crispness alive.
03 -
  • Freeze leftover watermelon juice in ice cube trays and use them in future batches instead of regular ice, so the drink stays flavorful as it melts.
  • A bar spoon or long cocktail spoon makes stirring feel intentional and keeps you from bruising the mint garnish with clumsy mixing.
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