Recipe courtesy of The Kitchen

Watermelon Shandy

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  • Level: Easy
  • Total: 8 hr 25 min (includes cooling and freezing times)
  • Active: 25 min
  • Yield: 1 cocktail, plus additional ice cubes and simple syrup


Watermelon Ice Cubes:


Simple Syrup:


  1. For the watermelon ice cubes: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.
  2. For the shandy: When the ice cubes are ready, cut a slight slice off the bottom of the watermelon so it sits upright. Carefully cut across the top quarter of the watermelon, leaving three-quarters left. Scoop out the watermelon with an ice cream scoop, reserving the insides for another use (or use to make the watermelon ice cubes). Cut a V-shaped notch in one side of the watermelon.
  3. Put 4 watermelon ice cubes in the hollowed-out melon. Pour in the lemonade until it fills it about three-quarters full. Quickly immerse the beer bottle into the lemonade, leaning it in the notch and making sure the opening of the bottle hits the watermelon floor.

Simple Syrup:

Yield: 1 1/2 cups
  1. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.