Watermelon Lemonade
Let Me Tell You About Watermelon Lemonade (And My Sticky Kitchen Floor)
If you’ve ever tried to wrestle a slippery watermelon across a wobbly cutting board in July, you’ll know what I mean when I say this drink is summer chaos in a glass. The first time I made Watermelon Lemonade, my dog ended up with pink spots on his tail, my kids were sticky from head to toe, and someone (me) almost poured salt instead of sugar. But, oh, was it worth it. Honestly, every summer since, I get a little giddy thinking about the week when watermelons take over my kitchen counter. I think every fridge should smell faintly of watermelon by August… I mean, it’s practically the law, right?
Why You’ll Love This (Or At Least, Why I Do)
I make this when the weather’s hot and nobody wants to eat anything heavier than a popsicle. My family goes bonkers for it — mostly because it’s pink, icy, and sort of feels like a treat that should cost five bucks at a fancy lemonade stand. (And yes, sometimes I add a splash of vodka for the grown-ups… don’t tell Grandma!) Honestly, I’ve even made it with not-so-perfect watermelon and it’s still a hit. The only real trouble? My blender’s been making strange noises since last summer, but hey, no appliance is safe in my kitchen for long.
Here’s What You’ll Need (No Need to Be Precious)
- Half a big watermelon (about 6 cups cubed) — I usually just eyeball it. Seedless is less hassle, but honestly, if you’ve got the patience, seeded works too.
- 3 to 4 lemons (juiced, or use bottled lemon juice if the real deal is too pricey — my neighbor swears by it, but I think fresh is tangier)
- 1/3 to 1/2 cup sugar (or honey, or agave, or whatever sweet thing’s lurking in your pantry — my cousin once tried maple syrup, but I wasn’t wild about it)
- 3 cups cold water (I sometimes cheat with a handful of ice cubes instead, especially if it’s blazing hot)
- Optional: fresh mint sprigs, lime slices, or even a handful of frozen berries for a twist
How I Actually Make It (And Sometimes Mess It Up)
- Chop up the watermelon into rough cubes. Don’t sweat the size — just aim for chunks your blender won’t choke on. (This is where the pink juice goes everywhere. Don’t wear white!)
- Dump the watermelon cubes into your blender. I always stuff in a bit too much, but if it gets stuck, just blend in batches.
- Blend until smooth. It should look like a watermelon smoothie — don’t worry if it’s weirdly frothy, that settles.
- Set a big mesh strainer over a pitcher and pour the blended watermelon through. Use a spoon to smoosh it — unless you like it pulpy, then just skip this whole step. Actually, some days I just leave it pulpy because I can’t be bothered.
- Add the lemon juice, sugar (start with less, taste, then add more), and cold water. Stir it like you mean it. This is where I usually sneak a taste, only to realize I forgot the sugar. Oops.
- Pop in some mint, lime, or whatever else sounds good. Chuck a handful of ice cubes in if you want it extra frosty.
- Let it chill in the fridge for at least 30 mins if you can wait (I rarely do, but it’s better cold; trust me).
- Pour into glasses, stick in a silly straw, and enjoy. Maybe outside, where the sticky drips won’t matter.
Notes (Things I Learned the Hard Way)
- If you overfill the blender, it can leak all over (ask me how I know…)
- I once tried blending in the sugar, but it didn’t dissolve well — actually, I find it works better if you stir it after blending.
- Some watermelons are sweeter than others, so always taste first and adjust the sugar. One time, I made it way too sweet and had to add extra lemon juice to salvage it.
Variations I’ve Experimented With
- Adding a splash of rosewater — nice, but a little goes a long way. Like, don’t overdo it or it’s perfumey!
- Swapped lemons for limes. I liked it, but my son said it tasted “funny.” He’s picky though.
- Once tried blending the mint in instead of just steeping it. It turned green and, well, nobody finished their glass. Lesson learned!
Equipment: What You Need (And What to Do If You Don’t Have It)
- Blender — If you don’t have one, mash the watermelon with a potato masher or even your hands (it’s messy, but whatever works).
- Mesh strainer — I sometimes just use a clean tea towel to squeeze the juice form the pulp, though it’s not elegant.
- Big pitcher — Or just use a really large bowl and a soup ladle. Improvisation is half the fun.
How Long Does This Stuff Last?
Technically, watermelon lemonade keeps two or three days in the fridge in a covered pitcher, but honestly, in my house it never lasts more than a day! If you do have leftovers, give it a good stir before serving — it tends to separate a bit. You could also freeze leftovers in ice cube trays for a cheeky way to chill your next batch (or your next gin and tonic, just saying).
Serving Ideas That Aren’t Boring
We always haul out the silly bendy straws — it’s tradition. Sometimes I rim the glasses with a bit of lemon juice and sugar for a fancy touch (or, if I’m feeling very extra, I’ll skewer a chunk of watermelon and a mint sprig on a toothpick for garnish). My friend swears by adding a splash of ginger ale for fizz — here’s a recipe for homemade ginger ale if you’re feeling fancy. And if you’re hosting a BBQ, make a double batch (trust me, it’ll go quick).
Pro Tips (a.k.a. Lessons from My Soggy Counter)
- I once tried rushing the straining step and ended up with a glass full of pulp and seeds — not great. Actually, I find it works better if you take your time with this part.
- Use super cold water or even partially frozen watermelon if you want it extra chilly. Room temp just isn’t as refreshing.
- Don’t use a food processor unless you want to clean watermelon juice from every crevice. Been there, regretted that.
Quick FAQ (Because People Always Ask!)
- Can I make this without a blender?
Yep, you can mash the watermelon up real good with a fork or potato masher. It’s a bit rustic, but it works. - Is there a way to cut the sugar?
Totally! Use a sweet watermelon and swap in some stevia or honey. Or just skip sweetener if you like it tart — I actually prefer it that way sometimes. - Can I make this ahead?
Sure, though it’s best fresh. You might need to stir or shake it up again before serving, since the juice and pulp tend to part ways in the fridge. - What about boozy versions?
Oh, for sure. Vodka or gin work wonders — just add a shot to each glass (or check out this cocktail version). Don’t let the kids mix them up, though! - Can I freeze this?
Yes, and honestly, frozen watermelon lemonade cubes are brilliant in sparkling water. Or wine, if you’re feeling cheeky.
P.S. — If you ever drop a watermelon on the kitchen floor, don’t panic. It’s happened to all of us. Just try not to step in the mess while you’re cleaning up. Anyway, happy sipping!
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1/2 cup granulated sugar
- 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 if needed.
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5Add ice cubes to the pitcher. Serve in glasses over additional ice, garnished with lemon slices, fresh 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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