Grilled Watermelon Basil Mint Smoothie

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 to 6 smoothies (6 to 10 ounces)
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1/4 cup honey

1/4 teaspoon vanilla bean pulp

1 seedless watermelon plank (2 inches thick, 10 inches long and 6 inches wide)

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

4 cups low-fat yogurt

1 cup unsweetened apple juice

1 cup ice

12 fresh mint leaves, plus more julienned for garnish

6 fresh basil leaves

Watermelon wedges, for garnish


  1. Preheat a grill to high heat (400 degrees F). To grill the watermelon, first sprinkle with the sugar and salt. Grill quickly, cooking each side for 2 minutes and flipping with a wide spatula. Once the watermelon is cooked, remove from the grill and add to a blender, along with the yogurt, apple juice, ice, honey and vanilla. Puree until smooth, 1 to 2 minutes. Finally, add the mint and basil leaves, pulse 5 to 6 times and serve. Garnish with watermelon wedges and mint.