The 2-Ingredient Watermelon Refresher I Make All Summer Long

In my final year of college, I went on an international exchange to Panama, and it changed my life. The idea was to get real-world experience in our chosen field—mine was NGO humanitarian work. Fate, however, had other plans. The organization I was placed with happened to have a kitchen staffed entirely by Panamanian grandmothers. After just one day of watching them cook with grace and agility, I ditched my boring computer job and asked if I could learn from them instead.

One of the most memorable things I tasted during that time was a drink everyone seemed to make—from my host family to the women in the kitchen. They called it a batido—a word that loosely translates to “shake” or “smoothie.” But this one couldn’t have been simpler: chopped watermelon, just enough water to cover it, and a scoop of sugar. That’s it. No fancy gadgets, no frills. Just blend and sip.

Nothing was quite as refreshing during those hot Panamanian afternoons. It was light, hydrating, and the kind of thing you could drink by the pitcher. Since then, I’ve made it countless times, and every summer, it becomes a staple in my fridge once again. 

Tips for Making Watermelon Batido

• Jazz it up: A few sprigs of mint or basil, a squeeze of fresh lime, or a slice of ginger can add a little complexity without much effort. Want it colder? Toss in a few ice cubes or freeze your watermelon chunks before blending.
• Turn it into a cocktail: A shot of alcohol turns this into a backyard party drink. White rum, tequila, or even vodka pair beautifully with watermelon. Add a salted rim if you’re feeling fancy, pour it over crushed ice, and enjoy.
• Make it a mocktail: Instead of plain water, use coconut water—or go half and half. I’m partial to Harmless Harvest coconut water; the soft pink hue makes the drink extra pretty. 
• Don’t forget the salt: A good pinch of salt (yes, really!) heightens the sweetness of the watermelon and helps replenish electrolytes, especially on hot days. Think of it as a tropical Gatorade, but prettier and a lot tastier.
• Strain it for a smoother finish: If you’re not into pulp or tiny watermelon seeds, strain the blended mixture through a fine mesh sieve for a smoother, juice-like consistency. This also makes it feel more polished if you’re serving it to guests.
• Upgrade the sweetener: While plain sugar is classic, you can try honey, maple syrup, agave, or even a splash of simple syrup.
• Try a spiced version: Add a pinch of cayenne or Tajín for an irresistibly spicy-sweet combo. You can even rim the glass with Tajín.

How To Make My 2-Ingredient Watermelon Batido

For two to three servings, you’ll need:

• 1 cup cold water or 1 cup ice cubes* (see note)
• 6 1/2 cups chopped seedless watermelon (about 2 pounds)
• 1/4 cup granulated sugar
• 1 pinch kosher salt (to taste)

Add the cold water or ice cubes to a blender first—this helps the blades move smoothly. Then add the watermelon, sugar, and salt. Blend on high until smooth.

Optional: For a silky smooth texture, pour the batido through a fine-mesh strainer into a large bowl or pitcher, pressing with a spoon to extract as much juice as possible. 

Pour into glasses and serve immediately.

This drink is best fresh, but if you make a double batch, you can store it in an airtight container in the fridge. Stir before serving, as the mixture will naturally separate. Leftovers will last for up to 3 days. Freeze leftovers in popsicle molds or ice cube trays for a quick frozen treat.

Note: Use cold water for a thinner, more juice-like batido. Ice cubes will give you a thicker, frostier texture—great for those super hot days when you need to cool down fast.