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Under 30 Minutes

Watermelon-Cucumber Coolers


To spike these coolers, stir two ounces of Aperol, a bittersweet Italian aperitif, into each eight-ounce serving.

  • Prep:
  • Total Time:
  • Servings: 6


  • 1/4 cup honey
  • 2 cups packed lemon verbena or Thai basil leaves, plus more for serving
  • 1/2 medium seedless watermelon, rind removed, cut into large chunks (about 12 cups)
  • 3 English cucumbers, 2 peeled and chopped, 1 cut into spears, for serving
  • 1/4 cup fresh lime juice (from 2 limes)


  1. Bring honey, 4 cups water, and herbs to a boil in a medium pot. Remove from heat and let cool completely. Discard herbs.

  2. Working in batches, puree watermelon and chopped cucumbers in a food processor. Pass through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Combine watermelon-cucumber juice, honey mixture, and lime juice in a pitcher. Refrigerate until chilled, about 30 minutes or up to overnight.

  3. Stir well and serve over ice, with cucumber spears and fresh herbs.

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