Most watermelon drinks are thick, pulpy, kinda gloopy. Not what I wanted this summer. I stared at a watermelon I’d cut open, the bright pink flesh shining under the fridge light. The smell hit me—sweet, green, almost vegetal, like fresh-cut grass with a hint of honey. Then I remembered a weird thing I once read: the best drinks are sometimes just about letting the fruit’s essence come through, unmasked.
So I started blending, then strained, and added just enough lemon juice to make it zing without obliterating the sweetness. It’s oddly satisfying to find a recipe that reminds you of childhood state fairs but is way more about the simplicity of honest fruit. No fuss. No artificial fluff. Just watermelon, lemon, and a splash of cold water. Needed this now, more than ever—something about the season, the heat, the buzz of barbecues and lazy mornings.
Gotta admit, I made a batch last night and someone asked if I’d snuck in a secret ingredient. Nope. Just watermelon, lemon, and a little patience.
Watermelon Lemonade
Ingredients
Equipment
Method
- Place the cubed watermelon flesh into the blender jar. Blend on high speed until completely smooth and no large chunks remain, about 30 seconds. Observe the mixture turning bright pink and becoming liquid.4 cups watermelon flesh, cubed
- Set the fine-mesh strainer over a large mixing bowl. Pour the blended watermelon through the strainer, gently pressing with a spatula to extract as much juice as possible. Discard the pulp remaining in the strainer. The liquid should be clear and bright pink.4 cups watermelon flesh, cubed
- Roll the lemon on the countertop to loosen juices, then cut in half. Use a citrus juicer or reamer to extract 2 tablespoons of fresh lemon juice. Pour the juice into the strained watermelon liquid.4 cups watermelon flesh, cubed
- Add 0.5 cup of cold water to the watermelon and lemon mixture to dilute slightly, then stir well to combine. Adjust the amount of water to suit your desired consistency.4 cups watermelon flesh, cubed
- Pour the finished watermelon lemonade into chilled glasses, garnish with lemon slices if desired, and serve immediately to enjoy its refreshing, translucent appearance.
We’ll see how long it takes before I start adding mint or basil. Maybe a splash of sparkling water next time. Or just keep it simple—because sometimes, the best ideas are the ones that taste like they were made in your kitchen, not a marketing meeting.