Watermelon Smoothie

updated Jul 20, 2023
Watermelon Smoothie Recipe

You'll want to start every summer morning with this thirst-quenching smoothie.

Serves2

Prep10 minutes

Jump to Recipe
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a pink, creamy, watermelon smoothie with a slice of watermelon as a garnish, and some slices of watermelon scattered around the glass.
Credit: Amanda Gryphon

If you agree that the best thing about the warmer months ahead is the ability to eat watermelon for every meal, this will be your go-to summer super-smooth smoothie: a refreshing watermelon smoothie.

Cold, creamy and oh-so hydrating, this light pink potion owes its frosty texture to frozen watermelon. Don’t skip this deep-freeze! Watermelon is made up of 92% water, which means it will quickly turn your smoothie soggy if the fruit isn’t fully frozen. Here’s how to make a watermelon smoothie that’s equal parts hydrating and refreshing.

Main Ingredients in a Watermelon Smoothie

Watermelon smoothies benefit from strong sidekicks in the flavor department. Here’s what you’ll need to make this refreshing smoothie.

  • Frozen watermelon: Frozen watermelon is the key to achieving a thick and frosty texture. Room-temperature watermelon will blend into a very watery smoothie, so plan ahead to ensure the watermelon chunks are fully frozen. Here’s some advice for picking out a watermelon, by the way. 
  • Frozen strawberries: A handful of frozen strawberries add sweetness and balance.
  • Coconut milk: You can substitute any milk as the base liquid in this recipe, but if you’re in the mood for pleasantly tropical morning vibes, stick with the coconut milk — you won’t regret it. 
  • Greek yogurt: Greek yogurt, which has a thicker texture and tangier flavor than regular yogurt, adds silky texture.
  • Honey: A swirl of honey works hand-in-hand with the strawberries for added sweetness and balance.
  • Lime juice: An optional sprinkle of lime juice delivers bright tang.
Credit: Amanda Gryphon

How to Make a Watermelon Smoothie

  1. Cut the watermelon: If using a whole seedless watermelon, you’ll want to cut it into quarters. The easiest way to do this is to work with one quarter at a time and make parallel cuts into the flesh. Create a crosshatch pattern by rotating the watermelon quarter 90 degrees and repeating the parallel cuts. Remove the flesh from the rind by using a sweeping motion to slice between the watermelon flesh and rind. Cut the watermelon pieces into 1-inch cubes.
  2. Freeze the cubed watermelon: Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the cut watermelon on the baking sheet in a single layer. Freeze until solid, at least 3 hours or overnight.
  3. Gather smoothie ingredients: Place 2 1/2 cups of the frozen watermelon cubes, 1/2 cup frozen strawberries, 1 cup light coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey, and 1 1/2 teaspoons lime juice if desired in a blender.
  4. Blend until smooth and creamy: Blend, stirring as needed, until smooth and creamy, about 1 minute. Pour smoothie into 2 glasses and enjoy right away.

What Other Flavors Go Well in a Watermelon Smoothie?

Feel free to swap out the strawberries for any of the following fruits to really make this smoothie your own.

  • Frozen banana
  • Frozen pineapple
  • Frozen mango
  • Frozen peach

Watermelon Smoothie Recipe

You'll want to start every summer morning with this thirst-quenching smoothie.

Prep time 10 minutes

Serves 2

Nutritional Info

Ingredients

  • 1

    mini seedless watermelon, or 2 1/2 cups frozen watermelon cubes

  • 1/2 cup

    frozen strawberries

  • 1 cup

    canned light coconut milk

  • 1/2 cup

    plain whole milk or reduced-fat Greek yogurt

  • 1 tablespoon

    honey

  • 1 1/2 teaspoons

    lime juice (optional)

Instructions

  1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. If using a whole seedless watermelon, cut into quarters. Working with one quarter at a time, make parallel cuts 1-inch apart into the flesh, stopping when you hit the rind. Rotate the watermelon quarter 90 degrees and repeat making parallel cuts to create crosshatch pattern. Cut between the rind and the flesh to cut the flesh off. Cut the pieces crosswise into 1-inch cubes. Place on the baking sheet in a single layer. Freeze until solid, at least 3 hours or overnight.

  2. Place 2 1/2 cups of the frozen watermelon cubes, 1/2 cup frozen strawberries, 1 cup light coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey, and 1 1/2 teaspoons lime juice if desired in a blender. Blend, stirring as needed, until smooth and creamy, about 1 minute. Pour into 2 glasses. (Transfer any leftover frozen watermelon cubes into freezer ziptop bags and freeze for up to 2 months.)