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Devine Fairytale

a magical lifestyle blog

Categories: Lifestyle, Recipes

Homemade Southern Peach Cobbler

Fresh, juicy peaches make up this easy southern dessert. Pair it with a big scoop of vanilla ice cream for a sweet summertime treat. This homemade southern peach cobbler recipe is so easy to make and doesn’t take much time at all! This recipe is best with fresh peaches, but if fresh ones aren’t available, you can use canned peaches instead.

homemade southern peach cobbler on glass serving plate

Jump to Recipe

Ingredients

Filling Ingredients:

  • 8 Large, Ripe Peaches, pitted and chopped
  • 1/3 c. White Sugar
  • 2 T Fresh Lemon Juice
  • 2 t. All-Purpose Flour
  • 1 t. Kosher Salt
  • 1 t. Nutmeg
  • 1 t. Cinnamon
  • 1 t. Real Vanilla Extract
  • ¼ c. Packed Brown Sugar

Topping Ingredients:

  • 1 c. All-Purpose Flour
  • ¾ c. Sugar, divided
  • 1 t. Kosher Salt
  • 1 t. Baking Powder
  • ¼ cup Heavy Cream
  • ¼ cup Water
  • 8 T. Unsalted Butter, chilled
  • 1 Egg White, beaten with water added

Optional:

  • Whipped Cream or Ice Cream, for topping

homemade southern peach cobbler ingredients in baking pan

What You’ll Need

  • Large Bowl
  • 8″ x 8″ Greased Baking Pan
  • Additional Bowl
  • Basting Brush

Instructions

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Serves: 4-6

  1. Place the top oven rack in the center position and pre-heat oven to 400°F.
  2. Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
  3. Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
  4. Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
  5. Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
  6. Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
  7. Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
  8. Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!

homemade southern peach cobbler ingredients in baking pan

Storage

This peach cobbler is best served warm, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I would not recommend freezing it as the the topping will likely become soggy.

FAQs

  • Can I use canned peaches?
    • Yes, if peaches are not currently in season, canned peaches will work as well.

  • Should I peel the peaches first?
    • It’s a personal preference! The skin on the peaches will soften as it bakes.

  • What is a cobbler?
    • A cobbler typically is made with fruit and top crust, with no bottom crust.

  • Why is my cobbler runny?
    • If your cobbler is runny, it may not have cooled for long enough. It needs to sit after baking to thicken up.

Have more peaches to use? Check out this sweet & spicy Peach Salsa recipe!

homemade southern peach cobbler plated

Homemade Southern Peach Cobbler

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6
Calories 506 kcal

Equipment

  • Large Bowl
  • 8" x 8" Baking Pan greased
  • Additional Bowl
  • Basting Brush

Ingredients
  

Filling Ingredients

  • 8 Large, Ripe Peaches pitted and chopped
  • 1/3 c White Sugar
  • 2 T Fresh Lemon Juice
  • 2 t All-Purpose Flour
  • 1 t Kosher Salt
  • 1 t Nutmeg
  • 1 t Cinnamon
  • 1 t Real Vanilla Extract
  • 1/4 c Packed Brown Sugar

Topping Ingredients

  • 1 c All-Purpose Flour
  • 3/4 c Sugar divided
  • 1 t Kosher Salt
  • 1 t Baking Powder
  • 1/4 cup Heavy Cream
  • 1/4 cup Water
  • 8 T Unsalted Butter chilled
  • 1 Egg White beaten with water added

Optional

  • Vanilla Ice Cream or Whipped Cream

Instructions
 

  • Place the top oven rack in the center position and pre-heat oven to 400°F.
  • Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
    8 Large, Ripe Peaches, 1/3 c White Sugar, 2 T Fresh Lemon Juice, 2 t All-Purpose Flour, 1 t Kosher Salt, 1 t Nutmeg, 1 t Cinnamon, 1 t Real Vanilla Extract
  • Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
    1/4 c Packed Brown Sugar
  • Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
    1 c All-Purpose Flour, 3/4 c Sugar, 1 t Kosher Salt, 1 t Baking Powder, 8 T Unsalted Butter
  • Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
    1/4 cup Heavy Cream, 1/4 cup Water
  • Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
  • Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
    1 Egg White
  • Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
    Vanilla Ice Cream or Whipped Cream

Nutrition

Calories: 506kcalCarbohydrates: 88gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 11mgSodium: 820mgPotassium: 428mgFiber: 5gSugar: 65gVitamin A: 799IUVitamin C: 10mgCalcium: 42mgIron: 2mg
Keyword Cobbler, Peach Cobbler, Peaches, Southern
Tried this recipe?Let us know how it was!

Categories: Lifestyle, Recipes, Seasonal, Summer

Kid-Friendly Waffle Ice Cream Sandwiches

These quick and easy, semi-homemade Waffle Ice Cream Sandwiches are perfect for hot summer days! Younger children who like to help out in the kitchen will have a blast helping create their own desserts. You’ll just need a handful of ingredients to make this recipe … and plenty of sprinkles for decorating! Easily double or triple this recipe as needed.

waffle ice cream sandwich with chocolate syrup and sprinkles

Jump to Recipe

Ingredients

  • 4 Square Waffles, cut into 8 rectangles (or 8 Eggo® Wafflers)
  • Vanilla Bean Ice Cream

Chocolate Syrup Ingredients

  • ½ c. Water
  • ½ c. White Sugar
  • 1/3 c. Unsweetened Dark Cocoa Powder
  • 1 t. Real Vanilla Extract
  • 1/8 t. Salt

Optional Topping Ideas

  • Chocolate Sauce
  • Sprinkles
  • Chopped Nuts
  • Crushed Cookies
  • Mini Chocolate Chips

What You’ll Need

  • Large, Rimmed Baking Sheet
  • Small Skillet
  • Whisk
  • Ice Cream Scoop

waffle ice cream sandwiches

waffle ice cream sandwiches with chocolate syrup

Directions

Prep Time: 5 minutes (+ time to chill sandwiches)
Cook Time: 10-12 minutes
Yield: 4 Ice Cream Sandwiches

  1. Pre-heat oven to 350ºF and arrange the waffles on a large, rimmed baking sheet. Remove ice cream from freezer to begin to soften slightly.
  2. Place baking sheet in pre-heated oven and bake for 10-12 minutes, flipping the waffles halfway through. Once the waffles are golden brown, remove baking sheet from the oven and set aside to cool for several minutes.
  3. Prepare the chocolate syrup by combining the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely.
  4. Add a scoop of ice cream to four of the waffles and spread into an even layer. Top each with one of the remaining toasted waffles to create a “sandwich.”
  5. Place the ice cream sandwiches back on the baking tray and place in the freeze for 30 minutes to firm up. Remove baking sheet from freezer and top with the chocolate sauce, plus sprinkles and/or chopped nuts, if desired, before serving. Enjoy!

Waffle Ice Cream Sandwich Tips

Eggo® “Wafflers” are featured in the images. Square or rectangle waffles (versus round waffles) work best for this recipe.

Variations

Love making your own waffles? Go for it! Just make sure to let them cool before adding any ice cream. My favorite waffle mix is Carbon’s Golden Malted; it’s what they use for Mickey Waffles at Disney!

Any flavor ice cream works well with this waffle ice cream sandwich recipe. Mix it up with your favorite flavors and toppings!

waffle ice cream sandwiches with chocolate syrup and sprinkles on white plate

waffle ice cream sandwich with chocolate syrup and sprinkles

Waffle Ice Cream Sandwiches

This quick and easy semi-homemade Waffle Ice Cream Sandwich recipe is perfect for hot summer days! Younger children who like to help out in the kitchen will have a blast helping create their own desserts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Time to Cool 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 213 kcal

Equipment

  • Large, Rimmed Baking Sheet
  • Small Skillet
  • Whisk
  • Ice Cream Scoop

Ingredients
  

  • 4 Square Waffles cut into 8 rectangles
  • Vanilla Bean Ice Cream

Chocolate Syrup

  • 1/2 c Water
  • 1/2 c White Sugar
  • 1/3 c Unsweetened Dark Cocoa Powder
  • 1 t Real Vanilla Extract
  • 1/8 t Salt

Optional Toppings

  • Sprinkles
  • Chopped Nuts

Instructions
 

  • Pre-heat oven to 350ºF and arrange the waffles on a large, rimmed baking sheet. Remove ice cream from freezer to begin to soften slightly.
    4 Square Waffles, Vanilla Bean Ice Cream
  • Place baking sheet in pre-heated oven and bake for 10-12 minutes, flipping the waffles halfway through.
    4 Square Waffles
  • Once the waffles are golden brown, remove baking sheet from the oven and set aside to cool for several minutes.
    4 Square Waffles
  • Prepare the chocolate syrup by combining the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely.
    1/2 c Water, 1/2 c White Sugar, 1/3 c Unsweetened Dark Cocoa Powder, 1 t Real Vanilla Extract, 1/8 t Salt
  • Add a scoop of ice cream to four of the waffles and spread into an even layer. Top each with one of the remaining toasted waffles to create a “sandwich.”
    Vanilla Bean Ice Cream, 4 Square Waffles
  • Place the ice cream sandwiches back on the baking tray and place in the freeze for 30 minutes to firm up. Remove baking sheet from freezer and top with the chocolate sauce, plus sprinkles and/or chopped nuts, if desired, before serving. Enjoy!
    Sprinkles, Chopped Nuts

Nutrition

Calories: 213kcalCarbohydrates: 43gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 281mgPotassium: 141mgFiber: 3gSugar: 26gVitamin A: 532IUCalcium: 92mgIron: 3mg
Keyword Ice Cream, Kid Friendly, Waffle Ice Cream Sandwiches, Waffles
Tried this recipe?Let us know how it was!

Categories: Lifestyle, Recipes

Grilled Chipotle Lime Shrimp Kabobs

The smoky and spicy chipotle flavor pairs so well with the lime in this Grilled Chipotle Lime Shrimp Kabob recipe! Make these kabobs to serve on skewers as an appetizer or add the shrimp with your favorite toppings to tacos. Just prep the marinade, add the shrimp, refrigerate for 30 minutes, and toss on the grill after they’ve had time to soak up all of the flavors.

chipotle lime shrimp kabobs plated and garnished
Jump to Recipe

Ingredients

Marinade Ingredients:

  • 1/4 c. Extra Virgin Olive Oil
  • 1/4 c. Fresh Squeezed Lime Juice (2 Limes)
  • 1 T. Lime Zest
  • 1 t. Chipotle Chili Pepper
  • 1/2 t. Smoked Paprika
  • 1 t. Garlic Powder
  • 1 t. Onion Powder
  • 1 T. Honey
  • Salt and Black Pepper, to taste

Remaining Ingredients:

  • 1-1/4 lbs. Extra-Large Peeled Deveined Shrimp
  • Optional Garnish: Fresh Parsley or Cilantro and Lime Slices

What You’ll Need

  • 4 Skewers
    • I prefer to use four 12-15” metal skewers for this recipe. If you are using wooden skewers, be sure to soak them for at least 30 minutes before adding shrimp in order to prevent burning.
  • Small Jar with a Lid
  • Large Non-Reactive Bowl

Instructions

Prep time: 45 minutes (includes marinating)
Cook time: 6 minutes
Serves: 4

  1. Whisk marinade ingredients together in a small jar with a lid.
  2. Pour one-half of the marinade mixture into a large non-reactive bowl and reserve the other half in the jar for serving.
  3. Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
  4. Thread the shrimp onto skewers, 5-6 per skewer.
  5. Preheat the grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
  6. Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
  7. Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!

chipotle lime shrimp on skewers

Tips

For this recipe, I used uncooked, peeled, deveined extra-large shrimp (16-20 count). The fewer shrimp per pound, the larger they are. As a good rule of thumb, Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

How to Serve Chipotle Lime Shrimp Kabobs

These shrimp kabobs are best served hot right off the grill. You can serve them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.

chipotle lime shrimp served in tacos

Chipotle Lime Shrimp Kabobs

Chipotle Lime Shrimp Kabobs

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 6 mins
Total Time 51 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 266 kcal

Equipment

  • 4 Skewers
  • Small Jar with a Lid
  • Large Non-Reactive Bowl

Ingredients
  

Marinade Ingredients

  • 1/4 c Extra Virgin Olive Oil
  • 1/4 c Fresh Squeezed Lime Juice
  • 1 T Lime Zest
  • 1 t Chipotle Chili Pepper
  • 1/2 t Smoked Paprika
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 T Honey
  • Salt and Black Pepper to taste

Other Ingredients

  • 1 1/4 lbs Extra Large Peeled Deveined Shrimp
  • Fresh Parsley or Cilantro optional garnish
  • Fresh Limes optional garnish

Instructions
 

  • Whisk marinade ingredients together in a small jar with a lid.
    1/4 c Extra Virgin Olive Oil, 1/4 c Fresh Squeezed Lime Juice, 1 T Lime Zest, 1 t Chipotle Chili Pepper, 1/2 t Smoked Paprika, 1 t Garlic Powder, 1 t Onion Powder, 1 T Honey, Salt and Black Pepper
  • Pour one-half of the marinade mixture into a large non-reactive bowl and reserve the other half in the jar for serving.
  • Add shrimp to bowl and toss to coat.
    1 1/4 lbs Extra Large Peeled Deveined Shrimp
  • Marinate for at least 15 minutes but not longer than 30 minutes.
  • Thread the shrimp onto skewers, 5-6 per skewer.
    1 1/4 lbs Extra Large Peeled Deveined Shrimp
  • Preheat the grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate.
  • Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
  • Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
  • Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!

Notes

I prefer to use four 12-15” metal skewers for this recipe. If you are using wooden skewers, be sure to soak them for at least 30 minutes before adding shrimp in order to prevent burning.

Nutrition

Calories: 266kcalCarbohydrates: 7gProtein: 29gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 228mgSodium: 186mgPotassium: 416mgFiber: 1gSugar: 5gVitamin A: 194IUVitamin C: 5mgCalcium: 97mgIron: 1mg
Keyword Kabobs, Shrimp
Tried this recipe?Let us know how it was!

Categories: Lifestyle, Recipes

Spicy Peach Salsa

This spicy peach salsa is absolutely gorgeous! The combination of bright colors creates a beautiful presentation with the delicious blend of sweet and spicy flavors. This peach salsa makes a wonderful addition to simply prepared fish, chicken, or pork dishes. This recipe is a keeper, for sure!

For the best results, make this salsa the night before serving so that the flavors have a chance to blend together. This will also allow the peaches and onion to soften to a nice consistency.

spicy peach salsa in white bowl
Jump to Recipe

Ingredients

  • 6 Fresh Peaches, pits removed and cut into small pieces
  • 3 T. Fresh Lime Juice
  • 1 Medium Shallot, minced
  • 3 T. Red Onion, cut into small, thin slices
  • 1-2 t. Jalapeno Peppers, seeds and veins removed, and very finely minced
  • 3 T. Fresh Cilantro Leaves, finely chopped
  • Sea Salt and Black Pepper, to taste

What You’ll Need

  • Large Glass Bowl
  • Plastic Wrap

Directions

Prep Time: 20 minutes (+ 30 minutes – overnight for flavors to develop)
Cook time: n/a
Serves: 4-6

  1. Combine all of the ingredients in a large glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. I recommend starting with a very small amount of jalapeno pepper and taste it before adding more.
  2. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes. Enjoy!
spicy peach salsa in white bowl with limes and jalapenos

Tips

Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.

Peach Salsa Serving Suggestions

Serve with foil packet citrus white fish or other minimally seasoned fish, chicken, or pork so that the salsa flavors can really shine.

This can also be used as a topping for tacos or served in place of regular salsa with tortilla chips to dip.

Storage

Store in an airtight container and refrigerate for up to 4 days.

Peach Salsa FAQs

  • Do I need to cook peaches for this Spicy Peach Salsa recipe?
    • No, this recipe uses fresh, ripe peaches.
  • Do I need to peel the peaches?
    • This is based on your personal preference. Either way works just fine!
  • How do I pick the right peaches for this recipe?
    • The peaches for this recipe should be slightly firm but give just a bit when you press them.
Spicy Peach Salsa

Spicy Peach Salsa

This spicy peach salsa is absolutely gorgeous! The combination of bright colors creates a beautiful presentation with the delicious blend of sweet and spicy flavors.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Resting Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 6
Calories 70 kcal

Equipment

  • Glass Bowl
  • Plastic Wrap

Ingredients
  

  • 6 Fresh Peaches pits removed and cut into small pieces
  • 3 T Fresh Lime Juice
  • 1 Medium Shallot minced
  • 3 T Red Onion cut into small, thin slices
  • 1-2 t Jalapeno Peppers seeds and veins removed, very finely minced
  • 3 T Fresh Cilantro Leaves finely chopped
  • Sea Salt and Black Pepper to taste

Instructions
 

  • Combine all of the ingredients in a large glass or other non-reactive bowl.
    6 Fresh Peaches, 3 T Fresh Lime Juice, 1 Medium Shallot, 3 T Red Onion, 1-2 t Jalapeno Peppers, 3 T Fresh Cilantro Leaves
  • Season with salt and black pepper, to taste, and stir to combine. I recommend starting with a very small amount of jalapeno pepper and taste it before adding more.
    Sea Salt and Black Pepper
  • Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes. Enjoy!

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 216mgFiber: 3gSugar: 13gVitamin A: 515IUVitamin C: 10mgCalcium: 10mgIron: 1mg
Keyword Salsa
Tried this recipe?Let us know how it was!

Categories: Lifestyle, Recipes

Refreshing Watermelon Mint Lemonade Recipe

This watermelon mint lemonade is super easy to make and is so refreshing on a hot summer day. This is one of those recipes you’ll want to tinker around with to find the right flavor combination to suit your tastes. For example, the amount of water you need to add will vary depending on how juicy the watermelon is and how strong you want the flavor to be. Really, who can resist this gorgeous pink color?

watermelon mint lemonade in glasses
Jump to Recipe

Ingredients

Mint Simple Syrup

  • ½ c. Granulated Sugar
  • ½ c. Water
  • ¼ c. Fresh Mint Leaves, tightly packed with stems removed and crushed

Remaining Ingredients

  • 6 c. Fresh Watermelon, cut into chunks
  • ¾ c. Fresh Lemon Juice, 6-8 medium lemons
  • ½ c. Cold Water, plus more if needed
  • ½ c. Fresh Mint Leaves, tightly packed with stems removed
  • Ice, to serve
  • Fresh Mint Sprigs, for garnish
  • Lemon Slices, for garnish

What You’ll Need

  • Small Saucepan
  • Strainer
  • Blender
  • Glass Pitcher
watermelon mint lemonade garnished with blue and yellow dish towel

Instructions

Prep time: 15 minutes
Cook time: 7-8 minutes
Serves: 4-6

  1. To prepare the simple syrup, add the sugar, water, and crushed mint to a small saucepan and heat over medium heat. Stir until the sugar dissolves completely, approximately 2-3 minutes. Reduce heat to low and simmer for 5 minutes. Remove from heat and strain to remove mint leaves. Set aside to cool.
  2. Add watermelon chunks, fresh lemon juice, and cold water to a blender and blend until smooth. Pour through a strainer to remove any larger particles. Taste and sweeten with the cooled mint-infused simple syrup, as desired.
  3. Bruise one-half cup of fresh mint leaves with fingers to release oils and add to a large glass pitcher or jar. Top with the watermelon mixture and stir to combine. To serve, pour over ice and garnish with a sprig of fresh mint and a slice of lemon. Enjoy!

Pro Tip

If you are serving this recipe outside on a warm day, make extra so you can freeze some into ice cubes or an ice ring if serving in a punch bowl. Using ice cubes made of the beverage you are serving, rather than plain water, will prevent watered-down drinks as the day or evening progresses.

Need more outdoor entertaining ideas? Check out this post with some tips!

Substitutions

Directions for a mint-infused simple syrup are included. The watermelon adds a lot of sweetness, however, you may not wish to sweeten it further. It really depends on how sweet or tart you want the final results to be.

Variations

For an adults-only variation, add some citrus-flavored vodka before serving.

Add the liquid to popsicle molds for a frozen summer treat!

watermelon mint lemonade in glasses

Watermelon Mint Lemonade

This watermelon mint lemonade is super easy to make and is so refreshing on a hot summer day. This is one of those recipes you’ll want to tinker around with to find the right flavor combination to suit your tastes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Drinks
Cuisine American
Servings 6
Calories 120 kcal

Equipment

  • Small Saucepan
  • Strainer
  • Blender
  • Glass Pitcher

Ingredients
  

Mint Simple Syrup

  • 1/2 c Granulated Sugar
  • 1/2 c Water
  • 1/4 c Fresh Mint Leaves tightly packed with stems removed and crushed

Remaining Ingredients

  • 6 c Fresh Watermelon cut into chunks
  • 3/4 c Fresh Lemon Juice 6-8 medium lemons
  • 1/2 c Cold Water more if needed
  • 1/2 c Fresh Mint Leaves tightly packed and stems removed
  • Ice to serve
  • Fresh Mint Sprigs for garnish
  • Lemon Slices for garnish

Instructions
 

  • To prepare the simple syrup, add the sugar, water, and crushed mint to a small saucepan and heat over medium heat.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Stir until the sugar dissolves completely, approximately 2-3 minutes.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Reduce heat to low and simmer for 5 minutes.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Remove from heat and strain to remove mint leaves. Set aside to cool.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Add watermelon chunks, fresh lemon juice, and cold water to a blender and blend until smooth.
    6 c Fresh Watermelon, 3/4 c Fresh Lemon Juice, 1/2 c Cold Water
  • Pour through a strainer to remove any larger particles.
    6 c Fresh Watermelon, 3/4 c Fresh Lemon Juice, 1/2 c Cold Water
  • Taste and sweeten with the cooled mint-infused simple syrup, as desired.
  • Bruise one-half cup of fresh mint leaves with fingers to release oils and add to a large glass pitcher or jar.
    1/2 c Fresh Mint Leaves
  • Top with the watermelon mixture and stir to combine.
  • To serve, pour over ice and garnish with a sprig of fresh mint and a slice of lemon. Enjoy!
    Fresh Mint Sprigs, Lemon Slices

Nutrition

Calories: 120kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 234mgFiber: 1gSugar: 27gVitamin A: 1106IUVitamin C: 26mgCalcium: 27mgIron: 1mg
Keyword Lemonade, Summer Drinks, Watermelon
Tried this recipe?Let us know how it was!
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