Honestly, This SUMMER WATERMELON LEMONADE Saved a BBQ Once
I’ll never forget the first time I made this watermelon lemonade. It was one of those scorchers—my arms sticking to the patio furniture, everyone melting, my cousin griping about the heat while kids zoomed around with squirt guns. I’d planned some fancy drinks, but naturally realized (about five minutes before everyone arrived) I was missing, like, half the stuff. So, I winged it with a giant watermelon and a few lemons, and honestly? It’s now a must-have at all our summer get-togethers. Even my grumpy uncle asks for seconds. No joke, this lemonade got more compliments than my burgers—and I marinated those for two days!
Oh! Side note: I once tried using a seedless watermelon to save time, but then realized halfway through that the seeds are sometimes hiding, so, heads up—one or two might sneak in. No one’s ever choked, though, so maybe it just adds some excitement?
Why My Crew Goes Wild for This
I make this every time the weather turns muggy, and my family goes absolutely bonkers over it. Like, I’m talking disappear-from-the-pitcher-in-ten-minutes wild. Maybe it’s that hint of tartness that balances out all the sweet, or just the way it tastes like, well, eating summer with a straw (if that makes sense?). And when I don’t want to deal with sticky soda cans all over the deck, this is my savior. I’ll admit, the first time I tried blitzing the watermelon in my ancient blender, it made the weirdest noise—but hey, it still worked.
I sometimes make it when I need to trick myself into drinking more water (I know, I know, hydration is important) but plain water can get so boring, right?
Here’s What You’ll Need (and What I Sometimes Swap In)
- One big watermelon (about 5 lbs or 2.5 kg). Actually, any size works; just scale the rest up or down. I’ve used those mini ones in a pinch. If all you’ve got is pre-cut chunks from the store, that’s fine too—just eyeball it.
- Lemons — 3 or 4, depending on how tart you like it. I’ve used bottled lemon juice once, but it’s just not the same. That said, my friend swears by it (I think she just hates squeezing lemons).
- Sugar — 1/2 cup or so. Honestly, sometimes I use honey or agave syrup when I’m feeling fancy, or skip it entirely if the melon’s super sweet.
- Water — 2 cups cold water. Or sparkling, if you want fizz (my kids love it, my gran says it’s a waste—guess it depends who’s visiting).
- Mint leaves (optional, but highly recommended). My neighbour brings me fresh mint from her garden, but store-bought is fine, or skip it if you’re not a fan.
- Ice — as much as you want. I never measure this part; just dump it in.
How I Throw This Together (and Where I Usually Sneak a Taste)
- Chop up your watermelon. No need to be precise—just hack it into cubes or whatever shape you like. Remove seeds if you spot ’em; if you miss a few, oh well.
- Lob the watermelon chunks into your blender (you might have to do this in batches, unless you have one of those giant blenders—they look like jet engines, right?). Blitz until it’s liquidy and smooth. This is usually where I sneak a taste and get that first hit of summer flavor. If you get a foamy layer, don’t panic; it settles.
- Set a mesh strainer (or even a clean tea towel, if you’re desperate) over a big jug or bowl. Pour the blended watermelon through and use a spoon to coax the juice through. You can skip this if you don’t mind pulp, but my sister always complains.
- Add the lemon juice. Roll the lemons on the counter first—makes them easier to squeeze, supposedly. I usually start with 3 lemons and add more if it needs a bit more zing.
- Stir in your sugar (or honey, or whatever). Taste and adjust. Sometimes the watermelon is crazy sweet, so I hold back. Other times, it’s bland and needs a bit extra. Trust your tastebuds here.
- Pour in the cold water (or sparkling if you’re feeling posh), toss in a handful of mint leaves, and stir. If it looks a little pale, don’t stress—it perks up with the mint and ice.
- Fill glasses with ice, pour over your watermelon lemonade, and garnish with extra mint or a little wedge of watermelon if you’re feeling cheffy. Or just drink it straight from the jug, no judgment.
Notes from the School of “Tried That, Didn’t Love It”
- I once tried using lime instead of lemon by accident (didn’t check the bag at the store)—it’s not bad, but definitely changes the vibe. More tart, less classic lemonade feel.
- If your blender’s getting grumpy, add a splash of water to help it along. Or maybe it’s just mine?
- I’ve found, if you let it sit in the fridge for an hour, the flavors kinda meld and it’s even better. But it’s honestly hard to wait.
Variations I’ve Played With (One Was a Disaster)
- Swap in some strawberries for half the watermelon (yum, but it gets a bit pinker—my youngest called it “princess juice” and refused to drink it, ha)
- Add a splash of vodka for the grownups. Or gin, if you’re feeling British. But don’t overdo it—I once poured too much and it was… not great for the second round.
- I tried adding basil instead of mint once. Honestly, not my favorite, but you do you.
Stuff You’ll Need (and My Lazy Workarounds)
- Blender — but actually, I’ve used a stick blender in a pinch. It’s messier, but it works if that’s all you’ve got.
- Mesh strainer — or, as I mentioned, a clean tea towel (just not your best one; watermelon stains are forever)
- Mixing jug or big bowl — I’ve even used a stockpot. Nobody complained.
How Long Does This Stuff Last? (Not That You’ll Need to Worry…)
Technically, you could keep this in a jug with a lid in the fridge for a day or two. But honestly, in my house, it never lasts more than a day. If you’re super organized, you could freeze cubes of it and blitz them later for a slushy treat—I’ve done this once, and it was a hit.
How We Like to Serve It (But Do Your Own Thing)
I love pouring it over glasses packed with ice, then sticking in a mint sprig and a giant straw. If I’m feeling fancy (which, let’s be real, is rare), I’ll rim the glasses with a bit of sugar. My cousin likes to float a little wedge of watermelon on top—looks pretty cool for parties. Sometimes we have it with popcorn on movie night, for no reason other than that it’s fun.
A Few Pro Tips I Learned the Hard Way
- I once tried rushing the straining part and ended up with pulp in every glass. Now I just take my time, maybe daydream a little, and it works out better.
- If you skip the sugar and then add it late, it doesn’t dissolve as easily. Better to add when it’s still a bit warm from the blending.
- Actually, I find it works better if you let it sit for just a bit before serving. Patience, grasshopper!
Real-Life Questions I’ve Gotten (With My Honest Answers)
- Can I use frozen watermelon? Sure, but let it thaw a bit or you’ll be fighting your blender. Makes it extra cold, though!
- Is it super sweet? Depends on your watermelon. Some are candy-level sweet, others are more, well, meh. That’s why tasting as you go is key.
- Do I have to strain it? Nah, but the texture will be thicker. My neighbor likes it that way, so I just hand her the pulpier stuff.
- Can I make it ahead? Totally. Just give it a stir before serving, since it can seperate a bit. Sometimes I think it tastes better the next day—maybe that’s just me?
- What if I don’t like mint? Then leave it out! Or maybe experiment with basil (see my earlier warning) or even a little rosemary if you’re feeling wild.
Want to see other summer drink ideas? Smitten Kitchen’s watermelon juice is a solid read, and for lemon squeezing hacks, Serious Eats has your back. And if you ever figure out how to cut a watermelon without those bits flying everywhere, please send tips.
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1/3 cup granulated sugar (adjust to taste)
- 2 cups cold water
- 1 cup ice cubes
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
- Optional: extra watermelon cubes for serving
Instructions
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1Place the watermelon cubes in a blender and blend until smooth.
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2Strain the watermelon puree through a fine mesh sieve into a large pitcher to remove pulp, if desired.
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3Add the freshly squeezed lemon juice and granulated sugar to the pitcher. Stir until the sugar is dissolved.
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4Pour in the cold water and mix well. Taste and adjust sweetness as needed.
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5Add ice cubes to the pitcher. Serve in glasses over additional ice, garnished with lemon slices, mint leaves, and extra watermelon cubes if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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