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Watermelon Recipes for the Summer Featured

14 Jun

We are so excited for the longer days of summer. During that time, we also try to eat lighter - opting for fresh fruit and vegetables to keep us lean and refreshed all summer long. One of our favorite summer fruits is watermelon, a water-based fruit that packs a refreshing punch and includes an incredible dose of vitamin C, vitamin A and magnesium. Though we love enjoying it as is we also love it in drinks, ices and even in soups. Here are some of our favorite watermelon-based recipes to keep you cool and refreshed all summer long.

Watermelon Summer Spritzer

  • 1 1/2 pound(s) sliced seedless watermelon, rind removed
  • Zest of 1 lemon
  • 3/4 cup(s) fresh lemon juice
  • 1/2 cup(s) honey (such as orange blossom)
  • 1  lemon, thinly sliced, for garnish


  1. Cut up the watermelon and lemon.
  2. Place watermelon and lemon in a food processer and process until smooth
  3. Strain and stir to remove any pulp. 
  4. Pour juice into a large pitcher. 
  5. Mix around the lemon, watermelon juice, and honey.
  6. Slowly add in 1 1/2 cups cold water; cover and refrigerate until very cold. 
  7. Serve over ice and garnish with lemon slices

 Watermelon Ice - Recipe from Epicurious 

  • 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
  • 1/4 cup sugar
  • 8 5-ounce disposable paper cups
  • 8 ice pop sticks or wooden coffee stirrers

Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.

Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.

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