This fresh watermelon cocktail is a perfect summer beverage to enjoy in the sunshine! My Watermelon Breeze is made with fresh watermelon, coconut water, and lime, and is spiked with rum and tequila – definitely full of summery flavor! And it takes mere moments to make – one might say it’s a breeze!
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A Fresh Watermelon Cocktail
Watermelon is one of those fruits that screams summer to me. It brings back memories of summer holidays in Larnaca, Cyprus where my dad, and all the Greek-Cypriot side of my family live. I remember sitting on the sandy beach with my sister, happily munching on a huge wedge of watermelon – we both sill love this delicious fruit – one bite and it’s like we’re transported back in time!
Watermelon is also amazingly versatile! Of course, eating it as a standalone fruit is yummy, but it is a great ingredient in summer salads – especially paired with salty cheeses like feta. Or you could turn the flesh into smoothies, popsicles, slushies, granita, or jelly! In fact, I found these 50 Genius Things To Do with a Watermelon on Good Housekeeping, and the one that surprised me the most was grilling watermelon! One to try when we next light up the grill!
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Watermelon Breeze Cocktail
You’re here for is the fresh watermelon cocktail recipe, and so let’s get to it!
You are going to need fresh watermelon which has had the rind cut off , the seeds removed, and been cubed. Chill the fruit first so that your cocktail is nice and cold when it comes to drinking it. Watermelon tastes so much better when it has been chilled.
To make Watermelon Breeze you just blitz the watermelon in a blender with coconut water, lime juice, coconut rum (for example, Malibu) and tequila, then pour it into a glass over crushed ice. Garnish with some small watermelon wedges and sprigs of mint and enjoy! I told you it was a breeze to make!
This spiked watermelon cocktail is great for sipping by the pool, or in the garden on a hot summer’s day. I can just imagine it now!
Another recipe you will love: Totally Tropical Blue Hawaiian Cocktail
Watermelon Cocktail Making Supplies
The recipe is also easy to upscale to serve in larger quantities at a party. Fill up a drinks dispenser with Watermelon Breeze, and guests can fill up mason jars with this fruity cocktail. Make sure to provide bowl of watermelon wedges and mint sprigs for people to garnish their beverage. Or you could use a melon baller and skewer the melon balls onto cocktail sticks/skewers for a fun cocktail stirrer.
Speaking of things on sticks – this is one of my favourite ways of serving party food. Anything easy to pick up and eat with a cocktail is a winner in my book. I already mentioned the watermelon and feta combo earlier, so why not cut cubes of the cheese, and skewer them on bamboo skewers (because they look pretty!) with a piece of watermelon. This could be as simple as a cube, or a ball of melon, or use a cookie cutter to cute cute hearts, stars, or other shapes.
For a more substantial party food, make a pot of Slow Cooker Hawaiian Pulled Pork which is full of tropical flavour too.
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Virgin Watermelon Breeze (Mocktail)
If you want a cocktail with watermelon, but without the alcohol, then all you need to do is just leave the rum and tequila out of the recipe – simple! That turns it into a mocktail which is perfect for kids, and non-drinkers.
- 6 cups cubed chilled watermelon, seeds removed
- 1 cup Coconut Rum (e.g, Malibu)
- 1 cup of Tequila
- 1 cup Coconut water
- Squeeze of fresh lime
- Crushed ice
- Sprigs of mint
- Watermelon wedges
- Put all ingredients in blender.
- Blend until smooth.
- Pour over ice
- Garnish with mint and watermelon
To turn this cocktail into a mocktail, simply omit the alcohol - rum and tequila.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 46mg Carbohydrates: 26g Fiber: 2g Sugar: 21g Protein: 2g
What can I do with watermelon rind & seeds?
You might think that the rind and seeds of a watermelon are only fit for the trash or compost (or for feeding to chickens – my great grandfather used to do that with the watermelon rind) but you would be wrong!
You can roast roast the watermelon seeds much like you would pumpkin seeds. Pick out the black seeds (discard the small white ones) and wash off any excess watermelon. Drain and spread out on a baking sheet to dry. Then spray with some cooking oil, and sprinkle with salt. Roast at 160C/325F/Gas 3 for 10 – 15 minutes, or until toasted. You could add other flavours like cinnamon, chili powder, or some fresh dried herbs. Watermelon seeds would also add a fab crunch texture to salads.
As for the rind, this involves a bit more work. As I mentioned I’m of Greek-Cypriot descent, and on visits to relatives we would often be served glykos which are sweet, whole fruit preserves. I remember eating apricots, walnuts, watermelon rind, and cherries. The preserved fruit would be served on tiny forks, on small plates, alongside a glass of water. I’ve never made them myself, but Ivy at Kopiaste has made several kinds, including Glykos Karpouzi – karpouzi is Greek for watermelon.
I hope you enjoy this fresh watermelon cocktail recipe – there are more cocktail recipes on their way, so make sure that you are part of The Pumpkin Patch so that you don’t miss a thing!