fresh watermelon lemonade
When life throws you melons, it might be dyslexic.
It’s Friday, it’s almost the weekend, and it’s time to daydream about an afternoon by the pool and a crisp glass of Fresh Watermelon Lemonade. For my part, I’ll be racing a 5K Saturday, so a dip in the water could either be helpful or not – our temps are so gross that the pool oft feels more like a bathtub.
Wherever I am or whatever I’m doing, though, a cold lemonade always suits the occasion. Lots of fresh cut watermelon pureed and mixed up with lemon juice (only the good stuff, from whole lemons), simple syrup, and water. No frills, little fuss, but so much high quality hydration.
Lemonade (and beer) are my quintessential summer drinks. You’ll probably err away from buying a jug in the store after a taste of this bright and cheerful version. The process is easy but the result special. The hardest part is waiting for the pitcher to chill before diving in with your glass.
Melon Mania!
First, make the simple syrup. Equal parts sugar and water, stirred over medium heat for a few minutes until the granules dissolve. Nothing to it. Set the pan aside to cool while you prep the rest of the ingredients.
I like to buy the mini watermelons since the yield isn’t so much that my fridge will just turn into a watermelon cooler for the rest of forever. Seedless or no is your choice: since we’re blending and straining the chunks, the seeds will incorporate into the liquid without any real disruption.
Slice up your melon, eat a few wedges for quality control, then throw the cubes into a blender and whiz until smooth. Find your best serving pitcher and a fine mesh sieve, and strain the liquid through the sieve into said pitcher. The froth isn’t going to hurt anything but will create texture in the lemonade, which may or may not be offputting to some of ya’ll. I personally don’t prefer it.
Add in your simple syrup, fresh squeezed lemon juice (you’ll need about 8-10 lemons, and don’t skimp here! NOTHING BEATS REAL LEMON JUICE YO), and lots of water. Stir well, cover, and set the pitcher in the fridge for at least a couple hours, but preferably overnight.
Before serving, I like to throw in a few slices of watermelon and some lemon wheels, because it looks pretty. Some mint or basil is a nice touch, too. Adds to the refreshing nature of the drink.
To store, remove the lemon wheels if you added them – the rind will make your lemonade real bitter, real fast, like me – and keep covered for up to a week in the fridge. You can probably also freeze your lemonade in airtight jars or bags for a few months. I haven’t tested this, but I think it’d work out just fine!
Cheers to the weekend. Be safe and have fun!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Aiding the lemons:
Fresh Strawberry Green Tea Lemonade
fresh watermelon lemonade
Ingredients
- 1 cup sugar
- 4 cups watermelon, cubed
- 1 1/2 cups lemon juice (from 8-10 lemons)
- 7-8 cups water
- fresh basil and/or mint, to serve
Instructions
- In a small saucepot, combine the sugar and 1 cup water. Bring to a gentle simmer, stirring, until the sugar dissolves, about 3-4 minutes. Let cool.
- Add the watermelon cubes to a blender. Whiz until smooth. Strain the puree through a fine mesh sieve into a large pitcher.
- To the pitcher, add the simple syrup, lemon juice, and 6-7 cups more of water. Cover and chill at least 2 hours, but preferably overnight.
- Serve in glasses over ice with fresh basil or mint, as desired!
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