Watermelon Ginger Beer

Watermelon Ginger Beer

The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
  2. Step 2

    Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
  3. Step 3

    Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
  4. Step 4

    To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.