If you’re as excited as we are about enjoying watermelon all summer long, this refreshing watermelon smoothie will quickly become your seasonal favorite! Cold, creamy, and ultra-hydrating, this light pink delight gets its irresistibly frosty texture from frozen watermelon. Freezing is key—since watermelon is 92% water, skipping this step could leave your smoothie watery instead of perfectly chilled. Follow these tips to whip up a watermelon smoothie that’s both revitalizing and delicious!
INGREDIENTS
- 1 mini seedless watermelon or 2 1/2 cups frozen watermelon cubes
- 1/2 cup frozen strawberries
- 1 cup light coconut milk (canned)
- 1/2 cup plain whole milk or reduced-fat Greek yogurt
- 1 tablespoon honey
- 1 1/2 teaspoons lime juice (optional)
INSTRUCTIONS
- Prep the Watermelon:
- Line a rimmed baking sheet with parchment paper or a silicone mat.
- If using a whole seedless watermelon, cut it into quarters. Work with one quarter at a time, slicing the flesh into a crosshatch pattern with 1-inch cuts, stopping at the rind.
- Cut along the rind to remove the flesh, then slice the cubes into 1-inch pieces. Arrange them in a single layer on the prepared baking sheet. Freeze until solid, at least 3 hours or overnight.
- Blend the Smoothie:
- Add 2 1/2 cups of the frozen watermelon cubes, 1/2 cup frozen strawberries, 1 cup coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey, and 1 1/2 teaspoons lime juice (if using) to a blender.
- Blend until smooth and creamy, about 1 minute, stirring as needed.
- Serve:
- Pour the smoothie into two glasses. Store any remaining frozen watermelon cubes in zip-top freezer bags for up to 2 months.
