This healthy watermelon smoothie recipe is light, refreshing, and perfect for sipping while you sit outside on warm, sunny days.
Once spring season hits (even if there is still snow on the ground), I do some major changes around the home. I change my wardrobe to lighter pastel colors, change my lipstick to a nude/pink shade, and I transition my smoothies to fruity flavors like this watermelon smoothie recipe.
There are few things that scream summer like a fresh, juicy watermelon. Even if/when I’m sipping my smoothie inside while looking out at the snow, I’m still dreaming of the day I can sip this on my patio while watching the kids swim.
This watermelon smoothie is perfect for any time of day, but my favorite time to drink it is after dinner while I’m sitting outside. The light watermelon taste is so refreshing, especially on a hot summer day. My kids love it as a dessert, and I love that it’s healthier than other frozen treats.
Watermelon Smoothie Ingredients
Most smoothie recipes use ice and fresh fruit. I like this recipe because it uses frozen watermelon instead of the ice, so I think it has a stronger watermelon flavor. Another bonus to using frozen fruit is that you can cut the watermelon, freeze it, bag it, and use it days or even a few weeks later.
When I can find fresh watermelon for just a few dollars in the summer, I cut up two of them, bag it with three cups per bag, and have inexpensive frozen fruit for my smoothies for several weeks.
I used almond milk in this watermelon smoothie recipe because it’s lower in calories and saturated fats than cows milk. I’ve made this with regular milk too, and it works great. I haven’t tried it with coconut milk, but I’m sure that would be yummy too.
To thicken this watermelon smoothie, I used vanilla Greek yogurt. Greek yogurt has about twice the protein and half of the carbs versus regular yogurt, so I try to use it when possible. If you’re feeling spunky, you can use a flavored yogurt. I think lemon, strawberry, or peach would taste great.
I buy my raw honey from a local farmer. If you can’t find local honey, look for raw honey in the store. You can also use pure maple syrup.
The honey did stick to the sides of my bullet blender, but I just used a spoon to stir it. If you don’t like really sweet things—I don’t—then you can use less. Start with 1 or 2 tablespoons, taste it after you mix it, and add more honey as needed.
This watermelon smoothie recipe is delicious and refreshing on its own, but sometimes I like to add some fresh mint. I have a mint plant in my kitchen, so I always have fresh mint to use. A watermelon mint smoothie has a delicious and very “summery” taste that is just perfect on those really hot, muggy summer days.
- 3 cups watermelon
- 1 cup almond milk (or coconut milk or cow’s milk)
- 1/2 cup vanilla yogurt (I used vanilla Greek yogurt)
- 3 tbsp raw honey (or pure maple syrup)
- 8 fresh mint leaves (optional)
- Cut watermelon into 1/2 inch cubes. Make sure there are no black seeds. The thin white seeds will blend, but the black ones will not.
- Place a sheet of waxed paper on a cookie sheet or in a pan. Spread out the cut watermelon and freeze for at least an hour.
- Combine frozen watermelon cubes, almond milk, vanilla yogurt, and honey in a blender or bullet blender. Add fresh mint if desired.
- Process on high or the smoothie setting until smooth.
- Pour into a glass and top with fresh watermelon and a few sprigs of fresh mint if desired.
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Cari Dunn is homesteading on an 11.5 acre farm with her husband, three kids, 5 goats, and flock of chickens. She currently blogs at Everything Pretty where she features health and beauty tips along with DIY beauty recipes.