UPDATED JUNE 2026

We can’t get enough of watermelon in our house. The crunchy refreshing taste and beautiful red flesh is the complete package. We buy two whole watermelon each week just to tame our appetites. But what happens when you cut into a watermelon and discover that you picked a dud? Instead of bright red, you’re met with a dull pink. Well you get creative….Since there’s nothing more important in these hot summer months than staying hydrated, a watermelon drink sure would hit the spot. And so I present to you this classic Korean drink, Watermelon Soju. Icy cold, refreshingly sweet, and just enough boozy kick to make you forget how sweltering it is outside. This recipe is so simple, and as an added bonus you can turn the leftover watermelon rind into this delicious kimchi.

Soju/Shochu

Soju is Korea’s most popular spirit. It is the center of their rather robust drinking culture. Soju was traditionally made from rice, but now is frequently made with sweet potato, barley, buckwheat, wheat, or any combination of these ingredients. It is distilled like vodka and has a similar neutral flavor. Soju can be found at most well stocked liquor stores or online. If you see shochu at the store, you can go ahead and get that instead.

Japanese shochu is a similar distilled spirit and probably came to Japan from Korea, which already had soju in production starting in the 13th century. The origin of the names is the same for both languages. ‘So’/’Sho’ means burned to reference the distilling process and ‘ju’/’chu’ means alcohol. Although there are some distinctions between the two, with shochu having more strict rules on production and allowances for additives, mass produced soju and shochu can be used interchangeably. Since we’re using the soju/shochu in a blended drink, use a budget minded brand. A high quality, hand crafted spirit would be delicious too, but a bit of a waste.

Finally, most sojus are light with a low alcohol content while shochus tend to be purer and also higher in alcohol. Depending on the brand, the alcohol content can range from similar to wine’s to almost 3 times as much! Just keep that in mind when choosing your bottle.

Making Watermelon Soju

This recipe is a breeze to make. I start by cutting up the watermelon. Like I mentioned earlier, this is a great time to use less than prime fruit. Whether it’s a disappointment you purchased, fruit that’s out of season, or maybe something sitting in the fridge just a wee bit too long, this drink will put the zip back into that fruit.

Start by cutting the watermelon in half:

Then cut into quarters:

Cut each quarter into chunks:

Freeze until half frozen, about two hours:

While the watermelon is in the freezer, we are going to make a simple syrup. (Any leftover syrup is excellent in iced coffee, thai tea, really any cold beverage that could use a little sweetness.)

Making simple syrup is, as the name implies, incredibly simple. We’re just dissolving sugar in water. Add the sugar to a saucepan:

Add water to the pan and stir over medium heat until the sugar is dissolved:

Let the syrup cool to room temperature. And once the watermelon is frozen, it’s time to make the Watermelon Soju!

Blend half the frozen watermelon with 2 tablespoons of simple syrup and half a cup of soju:

Repeat with the rest of the watermelon and your cooling, slushy, summer delight is ready! Garnish with some mint and a wedge of lime. A pitcher of Watermelon Soju is just the perfect afternoon pick me up for a hot day: cold, refreshing, with a touch of sweetness and alcohol. But if you do want some food to serve with Watermelon Soju, this kimchi pancake or some salt baked shrimp will keep the summer vibes going.

I hope this Watermelon Soju cools you down and keeps you hydrated all summer long. Take a moment and tell me what you think by rating and commenting on the recipe below. And show off your gorgeous drinks by tagging us @funkyasiankitchen, we love seeing your creations!

Watermelon Soju

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes (plus freezing time)
• Total Time: 10 minutes
• Yield: 4 drinks 1x
• Category: beverages
• Cuisine: Korean

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• ¼ whole watermelon, about 3 pounds
• 1 cup soju 
• ¼ cup sugar
• ¼ cup water

Garnish:

• Lime slices/wedges
• Sprigs of mint

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dice the watermelon into 1 inch cubes. You should yield about 2 ½ pounds. Use the rind for another purpose or discard.
2. Freeze the watermelon until frozen, about 2 hours. 
3. In the meantime, combine the water and sugar in a small saucepan and stir over medium high heat until the sugar is dissolved completely. Set aside to cool.
4. Add half of the frozen watermelon, ½ cup of soju, and a couple tablespoons of the simple syrup. Blend until smooth. Repeat with a second batch.
5. Serve watermelon soju immediately with your garnishes.

---

Keywords: summer, soju, korean, cocktails, drinks, watermelon

You don’t need an excuse to enjoy a refreshing cocktail, you deserve it!  But just in case you still feel the need to justify it, here are some perfectly valid excuses: It’s Spring Break! You survived 2020! This one is full of fruit, making it a Super Food! And of course there’s always the classic standard-it’s five o’clock somewhere! Even the name Mai Tai conjures images of tropical breezes, warm sunshine, and cute pool boys fetching you fruity cocktails. Throw in the exotic island taste of lychees, and my Lychee Mai Tai is practically a vacation in a glass.

The original Mai Tai (which loosely translates to-the best!) was so popular when it was introduced in the 1940’s that it is said to have depleted the world’s rum supply. My version captures that boozy spirit, and the addition of lychees transforms this into a 5 star beach resort worthy cocktail. Be forewarned, this packs a punch!

Lychees

If you’ve never tried lychees before, you are in for a treat. A little sweet and a little tart, they lend tropical flavor and a slushy texture to this Mai Tai. Luckily I have access to fresh ones grown here in South Florida, but canned ones are so easy to find year round, and also provide the syrup to sweeten this drink.

For the booze, I use both dark and light rum. I also use amaretto-Mai Tai’s traditionally have a creamy almondy flavor, as well as Cointreau. You can use different, less expensive, orange liquors. Just make sure it isn’t an orange brandy blend like Grand Marnier; we want just the sweet orange flavor of Cointreau.

Once all the booze has been added, it’s time for a squeeze of fresh lime juice. I love my citrus squeezer that allows me to juice fresh citrus directly into a glass without worrying about seeds.

Cheers!

Now that your Lychee Mai Tai is shaken, frothy, and chilled, the only thing left to do is strain it into a glass and add some festive garnishes. In a nod to tradition, I like to spear a lychee, add a mint sprig, and float a lime shell, which is supposed to symbolize a floating island. Colorful umbrellas would be at home here too. We’re going for an island, spring break vibe.

And now you are ready to sip and savor your delicious beach cocktail, no sunscreen required. Playing mixologist for a crowd? I give you directions to make a large batch of Lychee Mai Tais in the notes of the recipe. That way there’s some for you, some for your friends, and some for the cute pool boy…

Love Asian inspired cocktails? Try these Ginger Saketinis!

If you make these, please take a moment to rate the recipe and leave a comment below. And show off your amazing mai tai photos by tagging us on insta @funkyasiankitchen.

Lychee Mai Tai

★★★★★ 4.1 from 50 reviews

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cocktail 1x
• Category: beverage
• Cuisine: Pan-Asian

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 oz each dark rum and white rum
• ½ oz each amaretto and cointreau (or orange flavored liqueur like triple sec or orange curacao)
• 3 fl oz lychee juice (from 1 can of lychee fruit)
• 5 pcs lychee fruit (from 1 can of lychee fruit)
• ½ lime
• Handful of ice
• 1 tablespoon simple syrup (optional if you like sweeter drinks)
• Mint for garnish
• Festive toothpicks for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the lychee fruit and lychee juice in a shaker. Use an immersion blender and blend the lychees so the mixture is smooth (you can also use a regular blender).
2. Add the two rums, cointreau, and amaretto. Squeeze the lime into the shaker, saving the squeezed lime for garnish.  
3. Add the ice and then making sure the top is secure, shake the mixture for a couple of seconds until the drink is cold and frothy. Taste the drink and add a tablespoon of simple syrup if you think it needs it.
4. Pour the Mai Tai into a glass. Garnish with a sprig of mint, and then skewer a lychee and the lime shell and float it in the glass next to the mint. Serve immediately.

 

---

Notes

* To make simple syrup put 1/2 cup water and 1/2 cup sugar in a small saucepan and heat over medium heat until the sugar is dissolved. Let cool to room temperature before using. You can make it ahead and store any leftovers as simple syrup lasts forever in the fridge.

*If you’re expecting a crowd, you can also make this ahead of time and store in the fridge in a pitcher:

• 3 cans of lychees 
• 9 oz dark rum
• 9 oz white rum
• 4 ½ oz each  cointreau and amaretto
• 4 ½ limes, plus extra wedges for garnish
• ½ cup simple syrup (optional for sweeter drinks)
• Mint for garnish
• Festive toothpicks
• Ice

1. Squeeze the limes and set aside.
2. Open the cans of lychees and save 10 lychees for garnish. Then put the rest of the lychees with the juice into a blender. Blend for 1 minute until smooth.
3. Pour the pureed lychees into a large pitcher and add the lime juice, dark rum, white rum, cointreau, amaretto, and simple syrup (if using).
4. Mix the ingredients with a large spoon. Refrigerate until ready to drink.
5. You can pour the drinks over ice or serve straight from the fridge. Give the contents a quick stir before pouring.
6. Garnish the drinks with a lime wedge, some mint, and extra lychees. 

Keywords: drinkies, cocktail, tropical drinks, mai tai, lychee, lychee mai tai