3-ingredient sour watermelon shandy combines fresh fruit with vegan sour beer. It’s a real summertime treat!
I know. Sour watermelon sounds like a Jolly Rancher flavor, but I swear that this sour watermelon shandy isn’t cloyingly sweet. The fruity flavor comes from all real fruit. No added sugars, flavors, or colors. It’s like a sour watermelon Jolly Rancher grew up, married a beer, and had a beautiful baby.
Sour beer is super popular here in Atlanta right now, and while I’m usually an IPA drinker, I really enjoy a refreshing, sour beer when the weather starts to warm up. You can really make this sour watermelon shandy with any sour beer you like. The joy of adding fruit to your beer is that even not-so-great beer becomes pretty darn good.
This drink seriously couldn’t be easier to make. All that you need is a blender. You can strain your watermelon puree, if you want a smoother texture to your drink, but if you’re like me and enjoy a little pulp in your fruit drinks, no straining is needed. You do you.
Sour Watermelon Shandy
Yield: 2 sour watermelon shandies
- 1 cup chopped fresh watermelon
- juice of 1 fresh lemon (About 1/4 cup of juice.)
- 1 12-ounce bottle of your favorite vegan sour beer (Barnivore lists lots of vegan sours, so it should be really easy to find one!)
- In your blender, puree the watermelon and lemon juice until you have a nice, smooth puree.
- Divide the watermelon puree between 2 pint glasses full of ice, and top with the beer. There is a little bit of finesse required here, because pouring beer over ice can make a lot of foam. Tilt your glass, and very slowly pour the beer down the tilted side, stopping to stir gently if it starts to foam up. This is more a trickle of beer than a pour. Take your time pouring, and you’ll end up saving time that you would have spent waiting for half a pint of foam to settle down. Continue tilting and slowly pouring until you have a full glass. Stir to combine, garnish with a lemon round, and serve!