Minted Watermelon and Cucumber Punch


We all know summer wouldn’t be summer without consuming copious amounts of — yep, you guessed it — watermelon. There are so many ways to serve up one of nature’s most refreshing fruits, and nothing beats sipping on a cool glass of Minted Watermelon and Cucumber Punch during the warmer months. So, the next time you’re looking for a creative way to transform a melon into a drinkable delight, I’ve got you covered.

Serves: 16

Cook Time: 5-10 minutes

Prep Time: 20 minutes


1/2 bunch fresh mint leaves, plus more for garnish

1/2 cup sugar

1/2 cup water


2 English cucumbers, peeled and cubed, plus more slices for garnish

2 cups cubed watermelon

1/4 cup lime juice

24 ounces club soda


Place mint leaves in a heatproof bowl. In a medium saucepan, stir together the sugar and water over medium-high heat. Once the sugar has dissolved, remove from heat and pour into the heatproof bowl with the mint leaves. Allow to steep until cooled to room temperature. Strain out the mint leaves. Simple syrup can be made a week ahead and stored in the fridge in an airtight container.


Place half of the cucumber cubes on a sheet tray and freeze for 2 hours.

Place the watermelon in a food processor and purée. Strain through a mesh sieve to remove pulp and seeds. Repeat the process with the remaining cucumber cubes.

Stir together the watermelon and cucumber juices. Add the minted simple syrup and lime juice. Chill mixture until ready to serve. Place a few cubes of frozen cucumber into each glass. Fill each glass two-thirds full with the punch. Top off with club soda and garnish with mint sprigs and sliced cucumber.

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