Short description

I discovered a refreshing Panamanian-style batido made with just chopped watermelon and water (or ice), plus optional sugar and salt. It’s hydrating, simple, and evokes sweet summer nostalgia.

Two‑Ingredient Watermelon Batido

Why You’ll Love This Recipe

I love it because it’s effortless, cooling, and customizable. I can adjust its consistency by using water for a juice-like sip or ice for a frosty slush. It takes minutes and feels like summer in a glass — perfect for lazy afternoons or hot evenings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chopped seedless watermelon
cold water or ice cubes
optional: a scoop of sugar
optional: a pinch of salt

directions

I add cold water or ice cubes to the blender first — it helps the blades move smoothly.
I add the chopped watermelon and, if using, sugar and a pinch of salt.
I blend on high until smooth.
Optionally, I strain through a fine-mesh sieve for a silky texture, pressing to extract as much juice as possible.
I pour it into glasses and serve immediately, or chill before serving.

Servings and timing

For two to three servings: I use about 1 cup of cold water or ice and enough watermelon to fill the blender — roughly 6½ cups of chopped fruit (more or less depending on blender size and preference).
Blending takes under 5 minutes; chilling isn’t necessary unless I want it extra cold.

Variations

If I want a thinner, more juice‑like drink, I use only cold water.
If I’m craving a frostier, slushier texture, I use ice cubes instead.
I sometimes add a little lime juice or mint for brightness, though that goes beyond the classic two‑ingredient version.
For sweetness boost, a scoop of sugar works well, balanced with just a pinch of salt to enhance flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge. I always stir it before serving because it naturally separates.
It stays fresh for up to 3 days refrigerated.
I sometimes freeze leftovers in popsicle molds or ice‑cube trays to enjoy later as a cold treat.

FAQs

What if I don’t have seedless watermelon?

I remove any large black seeds before blending. The drink still works, but seedless makes the process smoother and more pleasant.

Can I make this batido ahead of time?

I can blend it ahead and keep it chilled, but I prefer to serve it fresh. If stored, I stir it before drinking to reunite any separated juice and pulp.

How sweet should it be?

I taste as I blend. If the watermelon is very ripe, sugar may not be needed. I usually add just 1 scoop of sugar if I want extra sweetness.

Can I make a bigger batch?

Yes! I scale it easily — I just maintain the roughly 1:1 ratio of watermelon to water (or ice) and adjust sugar and salt to taste.

What glassware suits this batido best?

I often use tall glasses or a pitcher. Garnishing with lemon or watermelon slices adds a pretty, summery touch.

Conclusion

I find this 2‑ingredient watermelon batido to be the ideal summer refresher — minimal effort, maximum cooling, and full of pure, juicy flavor. Whether I want something thin, slushy, sweet, or simple, it’s always an easy and satisfying thirst‑quencher.