Chef Franklin Dye: Watermelon Limeade & Watermelon Sangria

LITTLE ROCK, AR - Chef Franklin Dye makes some summertime drinks in studio.

Watermelon Limeade:


Flesh of a 5-pound watermelon, cubed, seeds removed
1/4 cup lime juice, from 3 to 4 limes
2 tablespoons agave nectar


In two batches, pulse the watermelon cubes in a blender just until it looks like a chunky sauce, about 10 to 12 short pulses. Transfer pulp to a colander lined with cheesecloth set over a large pot, stirring occasionally until most of the liquid has dripped through. Transfer 3 1/2 cups of liquid to a large pitcher and reserve remainder for another use.

Add lime juice and agave nectar to pitcher and stir to combine. Refrigerate until completely cool. Serve in ice-filled glasses, garnished with lime zest or rings if desired.

Watermelon Sangria:


4 cups cubed ripe seedless watermelon
1 1/2 cups white wine
1 ounce anejo rum (we used Brugal)
2 ounces Cointreau
2 ounces simple syrup
2 limes
garnish: additional watermelon and mint sprigs, if desired


In a blender, purée watermelon cubes. Strain into a large pitcher. Add wine, rum, Cointreau, and simple syrup and stir.

Juice 1 lime and add juice to pitcher. Slice the other lime lengthwise and then slice into thin slices. Add lime slices to pitcher, cover and refrigerate for 2 to 4 hours. Pour into ice-filled serving glasses, garnish with additional watermelon and mint sprigs.

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