Drink Recipe: Watermelon Strawberry Cooler

It's unofficial watermelon and strawberry day here at The Kitchn, from newfangled grilled watermelon to old-fashioned strawberry shortcake. We've also been enjoying these two summertime ingredients together lately in the form of a super refreshing, beautifully hued, non-alcoholic drink.

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After playing around with various proportions in our juicer (you can use a blender or food processor, too), we settled on a 4:1 watermelon to strawberry ratio. Use too many strawberries and it veers into candy territory (which is not necessarily a bad thing; a friend excitedly called it "Now and Later Juice"), too few and the drink lacks a certain special sweetness. To amp up the refreshing factor, we added a bit of lime and freshly muddled mint.

Finally, a couple teaspoons of chia seeds give the drink a delightful texture – kind of like tiny tapioca pearls. Look for chia seeds at health food stores or Central American markets. However, if you can't find chia seeds (or don't like them – gasp!), the drink is perfectly delicious without.

Watermelon Strawberry Cooler
makes 2 approximately 8-ounce drinks

4 cups cubed watermelon
1 cup hulled strawberries
1/2 peeled lime (or juice from 1/2 lime)
2 teaspoons chia seeds
6 mint leaves, plus more for garnish
Ice (optional)

If using juicer: Juice the watermelon, strawberries, and lime according to juicer's instructions. Discard the pulp.

If using blender or food processor: Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.

Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.

Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.

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Related: Watermelon! 10 Cool, Refreshing Recipes

(Images: Emily Ho)

Per serving, based on 2 servings. (% daily value)
Calories
131
Fat
1.6 g (2.5%)
Saturated
0.1 g (0.7%)
Trans
0 g
Carbs
30.4 g (10.1%)
Fiber
3.8 g (15.1%)
Sugars
22.8 g
Protein
2.9 g (5.8%)
Sodium
4.3 mg (0.2%)

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade