There’s no brunch cocktail as iconic as the Bloody Mary. And while I enjoy one at my local brunch joint now and then, they’re even more enjoyable at home, where I can experiment with new ingredients and flavors. 

To give this Bloody Mary a Mediterranean twist, I added salty, tangy olive brine and harissa paste. My favorite harissa incorporates mint and preserved lemons, in addition to smoky peppers and spices, for a flavor that’s both herbal and tangy. I also add a salt rim, but instead of using more traditional celery salt, I mix sea salt, smoked Spanish paprika, and cumin for some smoky earthiness.

To finish it with something sharp, spicy, and savory, I took inspiration from a classic Spanish taverna tapa, the gilda. A classic pintxo from Basque Country, a gilda is a skewer of olives, pickled peppers, and anchovies that pairs perfectly with this bloody mary. 

Bloody Mary Ingredients

In addition to the classic combination of tomato juice and vodka, a few other touches add a Mediterranean twist to this Bloody Mary. Here’s what you’ll need:

For the Bloody Mary:

• Tomato juice: Because it makes up the majority of the cocktail, tomato juice is the most important ingredient. Choose a good quality, pure tomato juice.
• Lemon juice: Freshly squeezed lemon juice adds bright acidity to the drink. You can also try it with lime juice or use a combination of both.
• Green olive brine: The bold, salty tang of olive brine adds a savory, herbaceous depth to the bloody mary.
• Harissa paste: Harissa is a North African hot chili paste that adds a sweet, smoky, and tangy flavor along with some heat. I love the flavors of the spices, mint, and preserved lemons that this Moroccan harissa paste adds to the Bloody Mary.
• Vodka: Like a traditional Bloody Mary, I make this Mediterranean version with vodka to let the other ingredients shine.

For the Spiced Salt Rim

• Kosher salt: Simple kosher salt is my go-to for making a flavored salt rim. Choose finer, flakier kosher salt over more coarse, dense options.
• Smoked Spanish paprika: The robust flavor of smoked paprika is a classic pairing with tomato.
• Cumin has a warm, citrusy flavor, and adding it to the rim mirrors the hint of cumin in the harissa paste.
• Lemon wedge: Rubbing a lemon or lime wedge around the rim of the glass helps the salt adhere.

In the Gilda Garnish:

• Green olive: Manzanilla olives are the classic choice, but feel free to substitute your favorite pitted green olive.
• Pickled pepper: Guindilla, or piparra, peppers are cultivated in the Basque Country. They have a fresh, vegetal flavor and mild heat. If you can’t find them, you can substitute them with your favorite pickled peppers, such as pepperoncini.
• Anchovy: Gildas are usually made with ultra-savory oil-packed anchovies sold in jars or cans, but you also find them prepared with brightly flavored marinated boquerones.

How to Make a Mediterranean Bloody Mary

Shaking a Bloody Mary will cause the tomato juice to cloud and produce an unattractive foam. I find that building the cocktail over ice and stirring it dilutes it too much, making a thin and watery Bloody Mary. Pouring the mixture, including the ice, back and forth between two glasses, is the best mixing method for a balanced and well-mixed Bloody Mary. Here’s how to do it:

• Make the gilda: Use a cocktail pick to skewer the olive, pickled pepper, and anchovy. Set aside.
• Salt the rim of the glass: In a small plate or shallow bowl, combine the salt, paprika, and cumin. Rub the lemon wedge around the rim of a tall glass and dip the rim into the salt. Fill the glass with ice.
• Make the cocktail: To a mixing or pint glass, add the tomato juice, lemon juice, olive brine, harissa paste, vodka, and ice. Slowly pour the mixture into another mixing or pint glass and then back into the original container. Repeat 4 or 5 times until the mixture is combined and thoroughly chilled. Strain the mixture into the prepared glass and garnish with the gilda. Serve immediately.

What is a Gilda?

A gilda is a simple tapa popular in bars throughout Spain, composed of olives, pickled peppers, and anchovies skewered on a toothpick. The gilda is the most popular variety of banderilla, a small tapa of different kinds of pickles held together on a wooden skewer named after the colorful banderilla that bullfighters use.

While banderillas are originally from Southern Spain, the gilda was invented in the 1940s at Casa Vallés, a historic bar in San Sebastián. The tapa was named after the 1946 classic movie, which was popular in Spain at the time.

Typically, a banderilla, with its briny, spicy flavor, accompanies a glass of beer or vermouth. And it’s that irresistible, savory flavor that makes a gilda my favorite garnish for this Bloody Mary recipe.

Ways to Mix It Up

There are countless variations on the Bloody Mary, and it’s easy to adapt this recipe to suit your ideal version. Here are a few ideas to get you started:

• Add some dried herbs: Try adding 1/8 teaspoon of dried basil, oregano, or even some homemade Italian seasoning.
• Swap the alcohol: Reduce the vodka to 1 1/2 ounces and add 1/2 ounce of dry sherry. Alternatively, use a flavored vodka like cucumber or basil, or make it alcohol-free and add an extra splash of tomato juice.
• Swap the garnish: Some of my favorite garnishes are celery sticks, olives, lemon or lime wedges, pickle or cucumber spears, or even Manchego cheese.

How to Make Batch Bloody Marys

If you’re hosting or in charge of drinks at a friend’s upcoming brunch, you can prepare a batch of Bloody Mary mix without the vodka up to one week in advance and store it in the refrigerator.

You can multiply this bloody mary recipe by the number of cocktails you’ll need. For example, to make enough Bloody Mary mix for six servings, combine:

• 24 ounces of tomato juice
• 6 ounces of lemon juice
• 3 ounces of olive brine
• 2 tablespoons of harissa

When ready to serve, mix 5 ounces of Bloody Mary Mix with ice and 2 ounces of vodka per serving.

What to Serve with Mediterranean Bloody Mary

For a brunch to feed a crowd, set a beautiful Mediterranean breakfast board in the middle of the table for everyone to share.

Add some savory bites, like falafel, fresh vegetables like tomatoes and cucumbers, and plenty of dips, such as hummus and baba ganoush. For a make-ahead option, try this breakfast strata with roasted red peppers and prosciutto.

For a smaller party, serve this crustless quiche with mushrooms and spinach or a rustic tomato tart.

Four More Brunch Cocktails

Drinks

Peach Bellini (2 Ingredients!)

Italian

Strawberry Bellini (Rossini)

Spanish

Agua de València

Drinks

Rosé Lemonade

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Mediterranean Bloody Mary

Tangy green olive brine and smoky harissa give this a bloody mary a Mediterranean twist! A smoky spiced salt rim and a gilda garnish are the perfect finishing touches.

Course brunch, Drinks

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 193.2kcal

Author Mark Beahm

Ingredients

For the Gilda Garnish

• 1 green olive
• 1 pickled guindilla or pepperoncini pepper
• 1 oil-packed anchovy

For the Spiced Salt Rim

• 2 tablespoons kosher salt
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon ground cumin
• 1 lemon wedge

For the Bloody Mary

• 4 ounces tomato juice (120ml)
• 1 ounce lemon juice (30ml)
• 1/2 ounce olive brine (15ml)
• 1 teaspoon harissa paste
• 2 ounces vodka (60ml)

Instructions

• Make the gilda garnish. Use a cocktail pick to skewer the olive, pickled pepper, and anchovy. Set aside.
• Salt the rim of the glass. In a small plate or shallow bowl, combine the salt, paprika, and cumin. Rub the lemon wedge around the rim of a tall glass and dip the rim into the salt. Fill the glass with ice.
• Mix the cocktail. To a mixing or pint glass, add the tomato juice, lemon juice, olive brine, harissa paste, vodka, and ice. Slowly pour the mixture into another mixing or pint glass and then back into the original container. Repeat 4 or 5 times until the mixture is combined and thoroughly chilled. Strain the mixture into the prepared glass and garnish with the gilda. Serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the smoked paprika, cumin, olives and harissa used in this recipe.
• Batch Bloody Marys: You can multiply this recipe by the number of cocktails you’ll need. For example, to make enough Bloody Mary mix for six servings, combine 24 ounces of tomato juice, 6 ounces of lemon juice, 3 ounces of olive brine, and 2 tablespoons of harissa.

Nutrition

Calories: 193.2kcal | Carbohydrates: 12.1g | Protein: 3g | Fat: 1.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 2.4mg | Sodium: 14516.9mg | Potassium: 459.6mg | Fiber: 2.5g | Sugar: 6.3g | Vitamin A: 1612.2IU | Vitamin C: 50.5mg | Calcium: 59.9mg | Iron: 2.7mg

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These summer drinks are sure to cool you down as the heat index rises. This is a list of some of my favorite summer cocktail (and mocktail) recipes, plus ideas for what to pair them with to make the most of every get-together this summer.

Save this list so you’re equipped with lots of inspiration for summer drinks suited for poolside lounging, backyard barbecues, picnic packing, or even relaxing in the shade. Need ideas for food to go with them? Check out this list of 40 of our favorite summer cookout recipes!

Wine-Based Pitcher Cocktails for a Small Crowd

Wine-based pitcher cocktails are perfect for summer get-togethers. They’re festive, colorful, and easy to make ahead of time. Bonus: The fruit and herbs make them just as beautiful as they are delicious.

Watermelon Sangria

This vibrant pink sangria brings the juicy sweetness of watermelon to the forefront. Fresh watermelon juice, white wine, and citrus combine in this ultra-refreshing cocktail that tastes like summer in a glass. Add some Pan Con Tomate, a few other Spanish tapas for a breezy Summer evening.

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Rosé Lemonade

This pink pitcher drink combines dry rosé wine with lemon juice, sugar, and sparkling water for a floral and tangy refresher. It’s beautiful in a pitcher with lemon wheels or raspberries. Serve it at brunch with Easy Oven Baked Eggs and Baked French Toast, or with Fattoush Salad and Grilled Halloumi and Cherry Tomatoes for a casual, colorful dinner.

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Red Sangria

Sangria is a true classic, and my go-to drink for summer parties. Red wine is infused with orange juice, fresh citrus, and brandy for a bold, fruity cocktail that gets better as it chills. Make it a few hours ahead of time to let the flavors meld, and serve it with a few of these Spanish recipes for a whole spread.

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White Sangria

When peaches are in season, don’t miss the opportunity to make this juicy, refreshing sangria. White sangria is lighter and more delicate than its red counterpart. Besides peaches, this version features apples and citrus slices. Add crisp white wine, a little brandy, and orange liqueur for sweetness and depth, and garnish it with fresh mint. Serve it with savory seafood dishes like Seafood Paella or Shrimp Salad.

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Tinto de Verano

This crushable red wine cocktail is a refreshing combination of wine, fruit, and lemon-lime soda. If you like the flavor of sangria but want something a little lower in alcohol, it’s a great option, especially for impromptu get-togethers, because it doesn’t need the steeping time sangria does. Serve it with crispy calamari and cooling Ajo Blanco for a laid-back Spanish supper. 

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Sparkling Cocktails and Spritzes

Bubbly cocktails—made with either sparkling wine or a hit of club soda—are ideal for happy hour because they’re light and refreshing, a welcome addition to a spread of little bites or a meal.

Peach Bellini

A Bellini is a classic sparkling cocktail from Venice made with peach purée and sparkling wine. The sweetness of ripe summer peaches paired with Prosecco makes it a brunch favorite. Serve it with Sheet Pan Eggs and Veggies or Baked French Toast for a sophisticated but easy meal.

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Strawberry Bellini (Rossini)

A riff on the classic Bellini, the Rossini swaps peaches for juicy strawberries. A little lemon juice brightens it up, making this an ultra-refreshing twist. It’s especially good with extra-sweet in-season berries. Pair it with bagels and a beautiful smoked salmon platter or Crêpes with Strawberries and Chocolate.

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Agua de València

A Spanish cocktail made with freshly squeezed orange juice, cava, vodka, and gin, Agua de València is a fruity and refreshing cross between a mimosa and sangria. It’s fizzy, citrusy, and built for summer. It’s perfect with salty finger foods like Patatas Bravas or a platter of Burrata Salad with Cherry Tomatoes and Prosciutto.

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Sgroppino (Italian Prosecco Cocktail)

Think of Sgroppino as a grown-up lemon slushy. A creamy, frothy Italian cocktail made with lemon sorbet, vodka, and sparkling wine; it’s part drink, part dessert. Add some Grilled Garlic Parmesan Shrimp and lemony Grilled Asparagus for a fun dinner you can cook outside.

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Aperol Spritz

This timeless Italian happy hour classic has a vibrant orange hue and a bittersweet flavor. Made with Aperol, Prosecco, and a splash of soda, it’s as gorgeous as it is delicious. Pair it with prosciutto e melone and squares of rich rosemary focaccia for pre-dinner snacking.

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Limoncello Spritz

This bubbly, citrusy cocktail is our favorite way to use our homemade limoncello, but you can easily buy a bottle to make this refreshing summer cocktail. A zingy combo of lemon liqueur, sparkling wine, and soda water, it’s light, sweet-tart, and made for lemon lovers. Serve it with a spread of Farinata and Antipasto Skewers.

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Cocktails with a Mediterranean Twist

Whether up or on the rocks, these spirit-forward drinks make perfect summer cocktails.

Negroni

This bold, bitter drink made with equal parts gin, vermouth, and Campari has a similar profile to an Aperol Spritz, but with the volume turned up. Sip it slowly over ice with a twist of orange. The big flavor can stand up to richer appetizers like an Italian-style Antipasto, a Cheese and Charcuterie Board, or simply sliced bread with Dipping Oil.

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Blood Orange Cocktail with Rosemary

A bright, herbal drink, this cocktail combines rosemary syrup and blood orange juice. It’s earthy and sweet with a gorgeous blush hue. Serve them with a Mediterranean Mezze Platter or Grilled Lamb Chops.

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Easy Ouzo Drink with Lemon

Mix a little ouzo, the Greek anise-flavored liqueur, with some lemon juice, ice, honey, and fresh mint, and you have a refreshing and simple Greek-style cocktail! Try it with steamed clams or the Greek-style Zucchini Fritters called Kolokithokeftedes.

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The Eternal Sunshine

A cocktail creation from my husband, Saba, this combination of elderflower liqueur, tonic, gin, and a touch of aromatic orange blossom water has a delightfully refreshing profile with a floral twist. These light and refreshing summer cocktails are absolutely delicious with seafood. Serve them with Shrimp Ceviche or savory Blistered Tomato Bruschetta.

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Pomegranate Martini

This elegant, magenta sipper is a close relative to the Cosmopolitan, but instead of cranberry juice, it’s a combination of pomegranate juice, vodka, orange liqueur, and lime juice. It’s fruity and tangy, and you can serve it up or on the rocks. It would be delicious with a citrusy avocado tuna salad for a light dinner.

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Mediterranean-Inspired Mocktails 

You don’t need alcohol to enjoy a delicious summer beverage! These scratch-made zero-proof options will help keep you cool, hydrated, and refreshed.

Non-Alcoholic Sangria with Hibiscus and Thyme

Dried hibiscus flowers—the same ones we use in this vibrant hibiscus iced tea—steeped with warming spices, fresh thyme, a touch of honey, and citrus yield a non-alcoholic “sangria” with just as much complexity as the original. Serve it with Spanish Meatballs.

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Mediterranean Mint Lemonade (Limonada)

The trick to making this thick, frothy Egyptian-style mint lemonade is in blending some of the lemons or limes with the skin on. This adds intensity to the flavor and the texture of the lemonade. The result is deeply cooling and intensely tart and citrusy. It’s the ultimate thirst-quencher on hot days. Serve with Grilled Chicken Kofta and Tabouli for a vibrant, family-friendly dinner.

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Peach Iced Tea with Lemon and Mint

My (much less sweet) take on Southern sweet tea has rich flavor from a peach-honey syrup. Want to go full Southern? Pour a glass of peach tea and serve it with my take on the classic Tomato Sandwich.

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Watermelon Lemonade

A beautiful pink drink, this one combines the sweetness of melon with the pucker of lemon for a vibrant, summery sipper. It’s perfect at a cookout or a picnic. Pair with Shrimp Kabobs and Greek Potato Salad for a full meal.

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Peach Lemonade

Sweet, peak-season peaches plus lemon juice and honey syrup make for a coral-hued lemonade with the flavor of summer. It’s a great way to use up ripe summer peaches! Add a colorful Niçoise salad or double up on peaches by pairing it with a Peach, Arugula, Basil, and Goat Cheese salad.

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Spiced Pomegranate Fizz Mocktail

This non-alcoholic spritzer is sweet, tangy, and bubbly. It’s made with a base of honey, orange, and cardamom syrup and finished with pomegranate juice and club soda. Pomegranate is a great pairing with steak or lamb dishes because the tart flavor helps cut through the richness. Serve these with Tantuni Turkish Steak Wraps and smoky Roasted Carrot Harissa Hummus.

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Strawberry Lemonade

A family favorite, this pink lemonade is made with fresh strawberry purée and lots of lemon juice. It’s bright, fruity, and perfect for outdoor meals. Enjoy it with tangy Grilled Zucchini Salad and Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette.

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More Recipe Roundups

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52 Fresh Tomato Recipes to Make Before Summer’s Over

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25+ Easy Zucchini Recipes to Try Today!

Fish and Seafood

10 Grilled Seafood Recipes to Make Before Summer Is Over

Recipe Roundups

21 Fresh, Flavorful Spanish Recipes to Try this Summer

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My love for tea started back home in Port Said, where we’d enjoy it hot with a few sprigs of fresh mint. These days, especially when summer rolls around, I reach for something on ice. After living in the American South, I’ve grown to adore sweet tea—but mine is far less sweet than what’s usually served here, and I’ve made it my own by infusing it with some of my favorite Mediterranean flavors—but, of course, I had to use Georgia peaches!

My peach tea recipe combines juicy ripe fruit, delicate honey, and cooling mint, all balanced with the brightness of lemon. The secret to infusing the tea with fresh peach flavor is simmering the peaches with honey and water to create a gorgeous syrup that adds that unmistakable summer flavor. 

This recipe is perfect for summer entertaining—whether you’re serving grilled chicken kebabs, fresh salads, or just enjoying a slow afternoon in the shade. 

What’s in Peach Tea?

Just a handful of ingredients come together to make this refreshing peach iced tea. If you have a few good, ripe peaches on hand, you’re nearly there! Here’s everything you need. 

• Peaches: Fresh, juicy peaches add natural sweetness and a floral aroma. Make the syrup with the ripest ones—this is a great way to use up bruised fruit! And then slice a ripe but firm peach for garnish because it’ll hold up better. Can’t get fresh peaches? Frozen ones will also work fine for this recipe. 
• Honey adds just enough sweetness to balance the tannins in the tea and pairs beautifully with the peaches. For this recipe, I prefer floral varieties like orange blossom or wildflower, or a neutral honey like acacia. I make the syrup with 1/2 cup of honey, but if you prefer your tea even sweeter, you can add another quarter cup.
• Water: Starting with clean, filtered water makes for the best-tasting tea.
• Black tea bags: Choose a strong, bold, unflavored black tea like English breakfast or Ceylon for a full-bodied base. 
• Lemon adds brightness and a little tang to balance the sweetness. I like to infuse the tea with most of a lemon sliced into wheels (reserving the rest for garnish). But I do recommend discarding the lemon after a couple of days or it can leave the tea bitter. 
• Mint: A handful of fresh mint leaves brings a cooling, refreshing note. Stick a whole sprig in each glass so when you take a sip you can breathe in the wonderful aroma. 

How to Make Peach Tea

This peach iced tea recipe is as easy as brew, mix, chill, and serve! I like to brew the tea and make the peach syrup in the evening before serving it. It only takes a few minutes of hands-on time, and then, once they’ve cooled down, I combine and chill them overnight. All that’s left to do is fill tall glasses with ice and pour it over top. Here’s how to make it:

• Make the peach syrup: Finely dice 2 medium peaches and combine in a small saucepan with 1/2 cup honey and 1 cup filtered water. Bring to a boil, stirring to dissolve the honey and crush the peaches. Reduce heat to low and simmer for 5 minutes, then remove from heat and let cool. Strain through a fine mesh sieve.
• Brew the tea: Boil 4 cups filtered water. Remove from heat, add 8 black tea bags, cover, and steep for 8 to 10 minutes. Discard tea bags and let the tea cool.
• Mix and chill: Slice 1 lemon into rounds and set aside about 8 wheels to use as garnish. In a large pitcher, combine the strained peach syrup and cooled tea. Add 3 cups cold water. Thinly slice 1 peach and add to the pitcher with the rest of the lemon slices and 1/2 packed cup fresh mint leaves. Chill in the refrigerator for at least 4 hours or overnight.
• Garnish and serve: Fill glasses with ice. Pour the tea over and garnish with reserved lemon rounds and fresh mint sprigs.

Make it Your Own

I originally came up with this recipe based on one for Honey, Mint, and Orange iced tea in my second cookbook, Simply Dinner, which is to say that this recipe is flexible! Here are a few ideas!

• Use a different tea: For a lighter iced tea, swap black tea for green tea bags. Just be sure to reduce the steeping time to about 3 minutes so it doesn’t become bitter. Avoiding caffeine? You can also use an herbal tea instead. I think this orange-scented chamomile tea would be lovely with peach, though you may want to reduce the amount of honey in the peach syrup down to 1/4 cup because it will taste sweeter without the tannins from black tea to balance it out!
• Make it sparkling: Skip adding the last 3 cups of water to the pitcher, and instead use the tea mixture as a concentrate and top each glass with a splash of sparkling water or club soda for a bubbly twist that’s extra refreshing.
• Add a floral note: Stir in a few drops of rose water or orange blossom water to the peach syrup for a fragrant, floral dimension.
• Make it a cocktail: Add a shot of bourbon or vodka to each glass for a grown-up version of this summer classic.
• Try it with other fruit: Substitute the peaches with nectarines, apricots, or even berries for a different seasonal take.
• Infuse with herbs: Swap or complement the mint with a different fresh herb. Fresh basil, lemon verbena, or even a sprig of rosemary would all be delicious.

What to Serve with Peach Iced Tea

This refreshing peach tea recipe is just the thing to cool you down at a sunny picnic or backyard cookout! It pairs beautifully with a wide range of Mediterranean dishes—especially those that love a bit of char from the grill.

Try pairing it with these juicy, smoky Grilled Chicken Kabobs seasoned with warm Mediterranean spices. On the side, a chilled Mediterranean Orzo Salad offers a colorful mix of fresh veggies and herbs, and it holds up well in a cooler or on a buffet table.

Some of my other summertime favorites include Watermelon Salad and my healthy take on a classic Broccoli Salad made with dates and almonds. Want to go full Southern? Pour a glass of peach tea with my take on the classic Tomato Sandwich.

More Summertime Sippers

Drinks

Watermelon Lemonade

Drinks

Peach Lemonade

Egyptian

Karkade (Hibiscus Tea)

Egyptian

Mediterranean-Style Mint Lemonade (Limonada)

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Peach Iced Tea

Peach iced tea is just the thirst quencher you need! Sweetened with real honey and peaches.

Course Drinks

Cuisine American/Mediterranean

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 (1 half-gallon)

Calories 94.1kcal

Author Suzy Karadsheh

Ingredients

• 1 pound ripe peaches (about 3 medium)
• 1/2 cup honey
• 8 cups filtered water
• 8 black tea bags
• 1 large lemon, sliced into rounds
• 1/2 cup packed fresh mint leaves, plus more to serve

Instructions

• Make the peach syrup. Finely dice 2 of the peaches and combine them in a small saucepan with honey and 1 cup of the water. Bring the mixture to a boil, stirring to dissolve the honey and crush the peaches against the sides of the pot. Reduce heat and simmer for about 5 minutes to release the flavor and color of the peaches into the syrup. Then remove the syrup from heat and let it cool to room temperature. Once cooled, pour the peach syrup through a fine mesh strainer to remove the solids.
• Make the tea. Meanwhile, fill a tea kettle or small saucepan with 4 cups of filtered water and bring to a boil. Remove from the heat and add the tea bags, then cover and steep for 8 minutes, until the water turns a dark amber.Then discard the tea bags. Let the tea cool to room temperature.
• Mix and chill. Transfer the strained peach syrup and the tea to a large pitcher and add the remaining 3 cups filtered water. Slice the remaining peach into thin wedges. Reserve a few oflemon rounds and mint sprigs to dress up individual glasses, and add the peach slices and remaining citrus and mint to the pitcher. Refrigerate for at least 4 hours or overnight.
• Garnish and serve. Fill glasses with ice and pour the tea over top. Add some citrus wheels, fresh mint leaves to each glass and serve.

Notes

 

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
• This recipe makes lightly sweetened iced tea. If you like it on the sweeter side, add an additional 1/4 cup honey to the peach syrup. For a stronger iced tea, let the tea brew for up to a couple of hours before discarding the tea bags.
• To speed up the cooling process: Add 4 cups of ice cubes to the tea and syrup mixture instead of the 3 cups of water. Serve over additional ice.
• Storage: Refrigerate any leftovers in a covered pitcher for up to 1 week. You may need to discard the citrus wheels and replace them with fresh ones when serving.

Nutrition

Calories: 94.1kcal | Carbohydrates: 24.9g | Protein: 0.8g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 21.2mg | Potassium: 114.8mg | Fiber: 1.5g | Sugar: 22.5g | Vitamin A: 307.3IU | Vitamin C: 10.5mg | Calcium: 21mg | Iron: 0.5mg

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While my Egyptian mint lemonade will always have a special place in my heart, this watermelon lemonade is quickly becoming a close second. Nothing says summer quite like fresh watermelon, and this easy lemonade is one of my favorite ways to enjoy it!

I blend two whole lemons—yes, peel and all!—with sweet watermelon, a bit of lime juice, and just enough sugar and honey to balance the bold citrus flavor. No need to make a simple syrup or dirty extra pans—this one comes together right in the blender. Pouring it through a fine mesh strainer results in a smooth, thirst-quenching drink with a deep pink color.

Serve it over ice with a sprig of fresh basil or mint for a picture-perfect summer sipper. If your watermelon is super sweet (check out my tips for choosing the best one), you might not need much added sweetener at all.

What’s in Watermelon Lemonade?

You only need a few ingredients to make this vibrant Watermelon Lemonade. With just the right balance of sweet and tart, it’s proof that the best recipes don’t have to be complicated! 

• Lemons: Blending whole lemons, peel and all, gives this lemonade a bold, citrusy punch—just be sure to wash them well and remove the seeds first. This technique gives the lemonade depth while letting the blender do the work. 
• Watermelon: Fresh, seedless watermelon adds natural sweetness, loads of juiciness, and that wonderful rosy color. Of course, this recipe is sweetest with an amazing watermelon, but it’s also a great way to redeem one that isn’t as sweet as you had hoped! 
• Limes: Just a bit of lime juice brightens the drink and balances the lemon’s slight bitterness.
• Ice: Blending some crushed ice into the lemonade helps the lemon and watermelon break down as they blend. 
• Sugar gives a boost of sweetness to the watermelon’s natural sweetness. You can adjust the quantity depending on how sweet your watermelon is.
• Honey: A little honey adds complexity and rounds out the tartness from the citrus. You can use all sugar or all honey if you prefer. Stick to a bright and floral acacia or wildflower honey for this recipe.
• Fresh basil: A beautiful finishing touch! There’s no basil in the lemonade itself, but I like to add a sprig to my glass. When I take a sip it’s heaven to inhale its summer aroma. 
• Lemon wedges and watermelon slices are optional but fun to garnish each glass! Need help breaking down a whole watermelon? I’ll walk you through it!

How to Make Watermelon Lemonade

A high-powered blender liquefies lemons and watermelon into a smooth, summery beverage. If you’re looking for a beautiful pitcher to serve this watermelon lemonade in, or you want to add a Mediterranean touch to your table, check out the one I designed for Anthropologie (readers in the EU click here!) for our very own product line!

• Blend the citrus, melon, and sweeteners. Wash and cut 2 large lemons into small pieces, leaving the peel on. Remove any seeds with the tip of your knife. Add the lemon pieces, 5 cups seedless watermelon cubes (from about 1/2 of a small watermelon), the juice of 2 limes, 1 cup ice, and  2 to 4 tablespoons each of sugar and honey. Blend until the mixture is well combined and smooth. Taste and blend in more sugar or honey to your liking. 
• Strain. Place a fine mesh strainer over your serving pitcher and pour the watermelon lemonade mixture through it. (At this point, you can chill the watermelon lemonade in the fridge for up to 3 days, giving it a good stir before serving.)
• Serve. Serve over ice cubes and garnish with fresh basil leaves and a lemon wedge or a slice of watermelon, if you like.

What to Serve with Watermelon Lemonade

This refreshing watermelon lemonade is the perfect sip for sunny days, and it pairs beautifully with all your favorite Mediterranean-style summer dishes. It’s the perfect alcohol-free beverage option for a backyard cookout or picnic, and it would be right at home in a cooler for a beach day or a road trip. 

It’s a great match for summery snacks like Zucchini and Feta Skewers or Eggplant Bruschetta and a burrata board. I love serving it alongside easy grilled favorites like my Grilled Chicken Thighs with Sumac, Pickled Onion, and Charred Lemon or Grilled Salmon Kabobs. The sweet, tangy lemonade balances all those savory Mediterranean flavors perfectly.

If you love these flavors, check out my Watermelon Sangria recipe for an adult spin on a summer favorite!

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Watermelon Lemonade

A blender transforms a half of a watermelon, whole lemons, lime juice, and a little sweetener into a refreshing watermelon lemonade, no cooking required!

Course Drinks

Cuisine American/Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 91.8kcal

Author Suzy Karadsheh

Ingredients

• 2 large lemons
• 5 cups watermelon cubes, seeds removed (from about 1/2 of a small watermelon)
• 2 limes, juiced
• 1 cup crushed ice, plus ice cubes for serving
• 2 tablespoons sugar, or more to your taste
• 2 tablespoons honey, or more to your taste
• Fresh basil for serving (optional)
• Lemon wedges and/or watermelon slices for serving (optional)

Instructions

• Blend the citrus, melon, and sweetener. Wash and cut the lemons into small pieces, leaving the peel on. Remove out any seeds with the tip of your knife. Add the lemon pieces to a blender, along with the watermelon, lime juice, crushed ice, sugar, and honey. Blend until the mixture is well combined and smooth. Taste and blend in more sugar or honey to your liking.
• Strain. Place a mesh strainer over your serving pitcher and pour the watermelon lemonade mixture through it. (At this point, you can chill the watermelon lemonade in the fridge for up to 4 days, giving it a good stir before serving.)
• Serve. Serve over ice cubes and garnish with fresh basil leaves and a lemon wedge.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• How to Store: Homemade watermelon lemonade will keep for about 3 to 4 days in the fridge in a tightly sealed bottle or jug.
• Nutrition information reflects 2 tablespoons each sugar and honey. 

Nutrition

Calories: 91.8kcal | Carbohydrates: 25g | Protein: 1.3g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4.7mg | Potassium: 218mg | Fiber: 2.2g | Sugar: 18.9g | Vitamin A: 739.8IU | Vitamin C: 35.9mg | Calcium: 27.2mg | Iron: 0.7mg

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