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1
Combine the watermelon, mint leaves and lime juice in a large bowl.
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2
Bring the water to a boil in a small saucepan on the stove top or in the microwave.
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3
Remove from the heat.
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4
Add the sugar and salt, stir to dissolve and pour over the watermelon.
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5
Let this stand for 10 minutes to macerate the fruit.
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6
Working in batches, puree the watermelon and mint with their liquid in a food processor or blender.
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7
Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer.
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8
Pour the juice into a clean 2-liter bottle using a funnel.
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9
Top off the bottle with water, leaving at least 1 inch of headspace.
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10
Give it a taste and add more lime juice or sugar, if desired.
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11
The extra sugar will dissolve on its own.
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12
Add the yeast.
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13
Screw on the cap and shake the bottle to dissolve and distribute the yeast.
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14
Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room.
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15
Check the bottle periodically; when it feels rock solid with very little give, its ready.
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16
Refrigerate overnight or for up to 2 weeks.
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17
Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.
