Watermelon and Lemon Verbena Cooler
a quick and easy blender beverage when it’s just too hot to function
This week is a special one. Not just because of the the summer solstice but it’s also my wedding week.
It feels a bit surreal that even after a year of planning, we’re finally here. I’ve dreamed about this week for so long and want to savor every second of it.
We’re getting married in Anderson Valley, California not far from the Mendocino coast. My fiancé August grew up on a biodynamic farm his dad started years ago in the valley, so it has a very special place in our hearts.
There’s a really sweet film called the Biggest Little Farm that features his late father’s approach to farming. It’s a great one to watch with family and will definitely tug at your heartstrings, if you haven’t seen it already.
With so much going on this week and tying loose ends before the big weekend, we also had a heatwave. It was over 100° at my place and drier than dry! Coming home after running errands all day in the heat left me exhausted and desperately seeking hydration.
Luckily, I had a watermelon that needed to get eaten. Then I remembered a watermelon cooler recipe I made few years ago. A quick blitz in the blender with fresh herbs, ice, and water and it was the perfect drink for a hot day.
One of my favorite summer herbs is lemon verbena. I have bush of it right out my kitchen window, so I’m constantly reminded of it’s presence. Lemon verbena is a perennial shrub native to South America, though it’s popular through Europe and the states.
It sweet lemony fragrance alone makes this herb enticing. I love adding it to sweet or savory dishes, drinks, or enjoying as a simple tea. Medicinally, it’s antispasmodic properties make it a wonderful ally for upset tummies, bloating, gas, and helping digestion before or after a meal.
It’s high in antioxidants, helping to protect from cellular stress, supports joint health, and promotes restful sleep. It’s an easy one to grow in the garden or potted up on the porch, especially if you’re in a colder climate.
If you don’t have fresh lemon verbena, fresh mint, lemon balm, basil, or cilantro would all add lovely flavor instead. One last note about this recipe is adding a pinch of sea salt to support deeper hydratation. Plus, that sweet and salty combo is my favorite.
Keep in mind this is sort of a no-recipe kind of recipe. Use what you have on hand and use your taste buds to guide you. If you want a mix of herbs, toss them in! More salt? Try making a salted rim for the glass if you’re feeling fancy.
Ingredients
1/2 small watermelon, seeds removed
1 small handful lemon verbena, or other herbs
1/2 lime
1/2 teaspoon sea salt
2 cups water
Ice
Scoop out the flesh of the watermelon and add to your blender. Add the lemon verbena, salt, juice of 1/2 a lime, water, and a handful or so of ice and blend until smooth. Serve in your favorite glasses and enjoy immediately.
Enjoy and stay cool out there!
xx - Sarah Kate