Let Me Tell You About This Watermelon-Cucumber Detox Lemonade
Okay, picture this: it’s July, the sun is roasting the back garden, and my toddler’s running around with sticky hands yelling about dinosaurs (why, I don’t know). And there I am, basically melting into the kitchen floor, when I remember this snappy little drink. Watermelon-cucumber detox lemonade. It started as a kind of desperate experiment during a heat wave a few years ago—I’d run out of actual lemonade, but had a half sad cucumber and some watermelon left over from a BBQ (plus, a heap of lemons no one wanted to juice). So I threw everything in a blender, crossed my fingers, and hoped it wouldn’t taste like lawn clippings. Turns out? It was a smash hit—my partner now insists it’s better than anything store-bought, and it’s actually, I won’t say “detoxing,” but it sure makes you feel like you could run a marathon. Or at least, survive chasing a toddler.
Why You’ll Love This (Besides the Obvious)
I usually whip this up when I need a break from the same-old iced tea, or if I’ve got friends coming over who are a bit, you know, health-obsessed. My family goes wild for it in summer (my brother even tried to grill the watermelon once—not recommended), and if you’re looking for something light, tangy, and surprisingly refreshing on a sticky day, trust me, this is it. Also, it’s a total savior after one too many slices of pizza (don’t judge, we’ve all been there). Plus, there’s that smug little feeling you get from serving something with cucumber—like you’re suddenly way fancier than you really are.
What You’ll Need (Substitutions Welcome!)
- 4 cups watermelon, cubed (I’ve used yellow watermelon in a pinch—tastes basically the same, looks a bit weird)
- 1 large cucumber, peeled if you want, but sometimes I just scrub it and call it a day
- 2 lemons, juiced (My grandmother always insisted on the fancy organic ones, but I’m honestly fine with whatever’s on sale)
- 2-3 tablespoons honey or agave syrup (or just plain sugar if that’s all you have—no judgment here)
- 2 cups cold water (or sparkling water for a bit of fizz, which is fun and feels almost posh)
- Ice (a generous handful or two)
- Fresh mint for garnish (optional—sometimes I just use basil if I’m out. Wild, I know.)
How to Make Watermelon-Cucumber Detox Lemonade (With a Few Tangents)
- Chop up the watermelon and cucumber into rough chunks. I never bother being too precise here—the blender sorts it out. Actually, sometimes I leave the cucumber skin on for extra color, and no one notices.
- Toss everything—watermelon, cucumber, lemon juice, honey (or whatever sweetener you like), and water—into your blender. If you’re using sparkling water, don’t add it just yet; trust me, cleaning up fizz from the ceiling is no fun.
- Blend until smooth. This is where I usually sneak a taste, because sometimes the watermelon is sweeter (or blander) than expected. Add more lemon or honey as needed. Don’t worry if it looks a bit foamy—mine always does at this stage.
- Strain through a fine mesh sieve if you want it fancy-smooth. Or just pour it over ice and call it “rustic.”
- If you’re doing the sparkling water thing, gently stir it in now. Go slow, or you’ll have a science experiment on your hands.
- Pour into glasses filled with ice, slap a mint leaf (or basil, I’m telling you, it’s surprisingly good) on top, and serve it up cold.
Some Notes I’ve Learned the Hard Way
- If you use yellow watermelon, the color is a bit odd but it still tastes awesome.
- Cucumbers can taste wildly different—if yours is a bit bitter, peel it. Or, honestly, just use half.
- Too much lemon can overpower the watermelon—go easy at first, then add more if it needs a punch.
- Oh, and use a big blender. I once filled mine too full and had watermelon juice all over the countertop. Not my finest hour.
Variations I’ve Tried (Some More Successful Than Others)
- Once, I added a handful of strawberries (yum).
- Mint plus a tiny bit of ginger—also good, but don’t overdo the ginger unless you like a bit of a kick.
- I tried coconut water instead of regular water; honestly, didn’t love it. Maybe that’s just me.
- For grown-up parties, a splash of gin turns this into something really special (just saying!).
Equipment (But Don’t Panic If You’re Missing Something)
- You’ll want a blender. If you don’t have one, I’ve mashed everything with a potato masher before—takes some elbow grease, and it’s chunkier, but it works.
- Fine mesh sieve for straining; or if you want to skip it, I sometimes do. Just stir well and embrace the extra fiber.
- A big jug or pitcher so you can pretend you’re hosting a garden party, even if it’s just you and Netflix.
How to Store (If It Lasts That Long)
In theory, you can keep this lemonade in the fridge for up to two days. But, honestly, in my house it never lasts more than a day—someone always sneaks a glass (or three) and then acts innocent about it. If it separates a bit, just give it a good stir.
Serving Suggestions—How I Like It!
I prefer this in a tall glass with heaps of ice, a wedge of lemon, and a sprig of mint (which I promptly forget to actually use). Sometimes, for BBQs, I pour it into mason jars because, I don’t know, it just feels right. And my aunt insists it’s best with a little paper umbrella, but you do you!
Pro Tips Learned the Hard Way
- Don’t rush the blending—chunky lemonade is not as fun as it sounds. I tried to hurry once and ended up with weird bits that got stuck in my straw.
- If you use sparkling water, add it after blending or you’ll be cleaning up a fizz volcano.
- Taste as you go. Watermelons are unpredictable—sometimes it needs more lemon, sometimes less honey. Go with your gut (well, your tongue, technically).
FAQ (Real Questions, Real Answers)
- Can I make this ahead? Yep! Actually, I think it tastes better the next day, though it might separate a tad—just give it a shake.
- Do I have to strain it? Not at all! I usually skip it unless I’m trying to impress someone. The pulp is good for you—plus, less mess.
- What if I don’t have fresh lemons? I’ve used bottled lemon juice in a pinch (shh, don’t tell anyone); works fine. Maybe halve the amount then taste and see.
- Is this actually detoxifying? Well, it’s mostly water and fruit, so it’s hydrating for sure. Plus, you feel fancy drinking it. That counts, right?
- Where can I get the best watermelon? I usually check the local farmer’s market (here’s a great guide to picking watermelon), or just thump ‘em in the supermarket till someone gives me a funny look.
- How sweet should it be? Totally up to you—I tend to go lighter on sweetener and add more if folks want it. If you want a deep dive on honey varieties, this honey guide is kind of fun.
Oh, and before I forget—if you’re looking for more summery drink ideas, Love & Lemons has some great ones too. But honestly, this watermelon-cucumber lemonade’s my ace in the hole every time. Give it a go and let me know if your family polishes it off as quick as mine!
Ingredients
- 4 cups seedless watermelon, cubed
- 1 large cucumber, peeled and sliced
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons honey or agave syrup
- 2 cups cold water
- 1/4 cup fresh mint leaves
- Ice cubes, as needed
- Lemon slices and mint sprigs, for garnish
Instructions
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1Add the watermelon cubes and cucumber slices to a blender.
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2Pour in the fresh lemon juice, honey or agave syrup, and cold water.
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3Blend until smooth. If desired, strain the mixture through a fine mesh sieve to remove pulp.
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4Add the fresh mint leaves and pulse a few times to incorporate.
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5Fill glasses with ice cubes, pour the detox lemonade over the ice, and garnish with lemon slices and mint sprigs.
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6Serve immediately and enjoy chilled.
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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