By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
8 cal · 240 min
Lime and Watermelon Infused Water
Recipe GLPR4f7b2bd3e7e429
A refreshing and naturally flavored water infusion combining tart lime and sweet watermelon. This simple, hydrating beverage is perfect for warm days and requires minimal preparation. Allow the fruit to steep overnight in the refrigerator for maximum flavor development. The softened fruit can be enjoyed straight from the pitcher or repurposed into smoothies.
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Ingredients
1 lime, washed
1 cup fresh watermelon, washed and cut into 1-inch cubes
8 cups cold water
Directions
Wash your hands thoroughly with soap and water before beginning.
Rinse the lime and watermelon under running water to remove any dirt or debris.
Slice the lime into thin wheels or half-moons.
Cut the watermelon into 1-inch cubes, removing any seeds as you encounter them.
Place the lime slices and watermelon cubes into a clean 2-quart pitcher.
Pour the cold water over the fruit, filling the pitcher to the top.
Cover the pitcher and refrigerate overnight, or for at least 4 hours, allowing the flavors to fully infuse into the water.
Serve chilled, pouring the infused water into glasses and including some of the fruit if desired.
Store the remaining infused water in the refrigerator; the fruit will remain fresh for up to 48 hours after preparation.
After drinking the infused water, the softened fruit can be eaten directly or blended into a smoothie for additional use.
Comments
Lime and watermelon are reliably stocked at every Charlotte grocer—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger—and cost pennies per serving, especially watermelon in summer. The stated 240 minutes is honest for a full infusion, though drinkable results appear in 30 minutes if you're in a hurry. This is a set-it-and-forget-it pitcher recipe that needs no attention and feeds a crowd; it reheats poorly (it's chilled) but keeps sealed for days. The only caveat is seasonality: watermelon peaks May through September in the Southeast, so off-season fruit travels farther and costs more. Spring through fall, this is a no-fuss, zero-waste staple.
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