How much watermelon should be used per litre of alcohol?

Expanded Explanation

A good starting point is about 700 g to 1.2 kg of prepared watermelon flesh per litre of alcohol, depending on how juicy the fruit is and how strong the final liqueur should be. Watermelon contains a high percentage of water, so using a large amount can give more fruit contact but also dilute the vodka or rum significantly. For a light summer liqueur, around 800 g to 1 kg per litre is often enough to create a noticeable melon character without making the drink too thin.

The watermelon should be weighed after removing the rind and any unwanted pale, hard or damaged parts. Seedless or mostly seedless fruit is easier to work with, but seeds can be removed manually if needed. Very ripe, sweet watermelon gives better results than a large quantity of bland fruit. If the watermelon tastes weak when fresh, it will usually taste weak in the finished liqueur as well. In that case, it is better to pair it with strawberries, mango, lime, mint or ginger rather than simply adding more watery flesh.

Sugar and acid should be adjusted after infusion. Honey, white sugar or coconut sugar can make the watermelon note feel rounder, while lime juice can brighten the finish. If using a lower-strength spirit, reduce the fruit amount slightly to avoid excessive dilution. If using stronger vodka, a larger fruit quantity may be acceptable because the spirit has more strength to absorb the juice. The goal is balance: enough watermelon for freshness and aroma, but not so much that the liqueur loses body, clarity and alcoholic structure.