Watermelon Lemonade Summer in a Glass

Bright, thirst-quenching Watermelon Lemonade—easy to make with just 5 ingredients. Refreshing, low-cal, and perfect for picnics or a fast cool-down.

Yield & Times

• Yield: About 6 (8-oz) servings.

• Active prep time: ~10 minutes.

• Chill time: at least 30 minutes (recommended).

• Total time: ~40 minutes (including chilling).

Tools / Equipment

• Blender (high-speed or countertop)

• Fine mesh strainer (optional, for no pulp)

• Measuring cups and spoons

• Sharp knife and cutting board

• Large pitcher

• Spoon or spatula for stirring

• Serving glasses and ice

Ingredients

• 4 cups seedless watermelon, cubed (about 600–650 g)

• ½ cup freshly squeezed lemon juice (about 120 ml)

• ¼ cup granulated sugar or honey (adjust to taste)

• 2 cups cold water (regular or sparkling for a fizzy version)

• Ice cubes

• Fresh mint and lemon slices for garnish

(Metric tip: 4 cups watermelon ≈ 600–650 g; ¼ cup sugar ≈ 50 g. If using honey, ¼ cup ≈ 85 g.)

Step-by-Step Instructions

1. Prep the watermelon. Cut the watermelon into cubes and remove any remaining seeds.

2. Blend. Put the 4 cups watermelon in the blender and blend until smooth (20–40 seconds). If you prefer a completely smooth drink, blend longer.

3. Strain (optional). Pour the blended watermelon through a fine mesh strainer into a pitcher to remove pulp. Use the back of a spoon to press the juices through.

4. Add lemon & sweetener. Stir in the ½ cup lemon juice and ¼ cup sugar or honey while the mixture is still slightly warm from blending (warmth helps dissolve sugar). Stir until the sugar is dissolved. Taste and adjust sweetness.

5. Dilute and chill. Add 2 cups cold water and stir. Chill in the refrigerator for at least 30 minutes so flavors marry.

6. Serve. Serve over ice, garnish with lemon slices and mint. If you want fizz, swap 1–2 cups of the cold water for cold sparkling water at the last minute.

Tips to Guarantee Success

• Use ripe, cold watermelon. Ripe watermelon is sweeter and more aromatic; chilling the fruit beforehand keeps the final drink crisp.

• Dissolve the sweetener fully. If you use granulated sugar, dissolve it in a small amount of warm water first to avoid grittiness. Honey dissolves more easily but will add a floral note.

• Strain for smoothness. If your audience prefers velvety lemonade, strain the blended puree. If you want body and fiber, skip the strainer.

• Balance acidity. If the lemonade tastes too tart, add a teaspoon of honey or sugar at a time. If too sweet, a splash more lemon juice brightens it up.

• Temperature matters. Serve very cold. Ice dilutes, so use chilled ingredients and consider freezing some watermelon cubes to use instead of ice.

• Stir before serving. Natural separation can occur; give the pitcher a good stir.

Delicious Variations & Add-Ins

• Sparkling Water: Replace 1–2 cups cold water with sparkling water for a fizzy mocktail.

• Cucumber + Mint: Add 1⁄2 cup peeled cucumber slices to the blender for ultra-refreshing notes.

• Ginger Kick: Add a 1/2-inch piece of fresh ginger when blending for a warm spice undercurrent.

• Boozy: Add 1–2 oz white rum or vodka per serving for an adult version.

• Basil instead of mint: Swap herbs for a peppery, savory contrast.

• Sugar-free: Use a sugar substitute equivalent or skip added sweetener if watermelon is very ripe.

• Frozen slush: Freeze the blended mix into trays and pulse for a slushy treat.

Storage & Reheating (How to Keep It Tasting Great)

• Refrigeration: Store in an airtight pitcher or container for up to 24–48 hours. Best within the first 24 hours for peak flavor and texture.

• Freezing: Pour into ice cube trays or freezer-safe containers. Frozen cubes work great in future pitchers or smoothies. Avoid freezing the whole batch in one jar if you want quick thawing.

• Reheating: Generally not recommended — this is a cold beverage. If you must warm it (for a unique hot twist), gently warm in a saucepan over low heat but expect a change in texture and aroma; do not boil.

• Before serving again: Stir well after refrigeration; separation is natural. Add fresh lemon or a touch more sweetener if flavor has dulled.

Approximate Nutrition per Serving (6 servings) — Estimate

Nutrition varies by exact fruit size and sweetener choice. These are approximate values when using granulated sugar (¼ cup).

• Calories: ~69 kcal per 8-oz serving

• Carbohydrates: ~17.4 g

• Sugars: ~14.9 g (includes natural fruit sugars + added sugar)

• Fiber: ~0.4 g

• Protein: ~0.7 g

• Fat: ~0.2 g

If you use honey instead of sugar, expect roughly +9 kcal per serving (honey makes this slightly higher-calorie).

Frequently Asked Questions (FAQs)

Q: Can I make this ahead for a party?
A: Yes—make and chill up to 24–48 hours ahead. Hold off on adding ice or sparkling water until serving.

Q: Do I have to use lemon—can I use lime?
A: Lime works beautifully and gives a sharper, more tropical edge. Swap ½ cup lime juice for an interesting twist.

Q: Can I skip the added sugar?
A: If your watermelon is very ripe and sweet, you can omit added sugar. Taste first and adjust.

Q: How do I make this fizzy?
A: Replace part or all of the still water with chilled sparkling water just before serving to keep bubbles lively.

Q: Is this drink kid-friendly?
A: Absolutely. Use no alcohol and adjust sweetness to taste.

Q: Will it separate in the fridge?
A: Yes—natural separation happens. Stir or shake gently before serving.

Q: Can I use frozen watermelon?
A: Yes. Frozen cubes can be blended straight from frozen and make an instant slush. Reduce added ice.

Final Note (a little nudge)

Make this when you want something that feels like a mini-vacation in a glass—bright, joyful, and refreshingly simple. Try it once, and it will likely become your go-to for heat waves, barbecues, or when you just need a smile in a pitcher. If you want, tell me how you served it and I’ll suggest a snack pairing.