The Kind of Lemonade That Reminds Me of Summer (And Sticky Countertops)
So, here’s the story: years ago, my neighbor showed up at the door with what she swore was “the world’s best pink lemonade”—in a giant old glass jar with a sticky lid and the whole bit. It turned out to be strawberry watermelon lemonade, actually, and the next thing I knew, my entire kitchen was covered in watermelon pulp, lemon seeds, and sugar (like, who remembers to use a funnel? Not me). But! After a little practice (and getting over my annoyance at cleaning watermelon from between the stove and the counter), I nailed a version I kinda love. My kids sometimes call it “fruit punch lemonade” and they’re not wrong, honestly. Hope you run into less counter carnage than me.
Why You’ll Love This Recipe
I make this when the grocery store watermelons start going on those ridiculous summer sales (or, y’know, when I get overzealous and buy one way too big for us to finish). My family goes crazy for this because it tastes like those fancy lemonades at the fair, but with, I’d argue, less sugar and a lot more actual fruit. And it just looks so summery in a pitcher. By the way, I used to get annoyed at the seeds—I’m talking both watermelon and lemon—so I’ve figured out a system. Not perfect, but nobody’s complained lately (except when I skimp on the sugar—learned that the hard way).
Your Shopping List (But, Honestly, Sub Things In)
- 3 cups cubed seedless watermelon (sometimes I use up random leftovers—even if it’s a bit soggy, who cares?)
- 1 cup fresh strawberries, hulled (if you’re out, frozen works fine; my Nan always said fresh is best, but, look, convenience wins some days)
- 3/4 cup freshly squeezed lemon juice (about 4 lemons—those little bottles in the fridge work in a pinch, not that I’d admit to it out loud)
- 1/2 cup granulated sugar—or honey if you want to pretend you’re being healthy
- 2 cups cold water (sparkling water is so good if you want it a bit fancy)
- Plenty of ice
- Optional: a handful of fresh mint or some thin lemon slices for the top—when I’m feeling extra put-together
How To Make It: My Favorite Steps (With a Few Messes Along The Way)
- Chop up your watermelon into chunks. Toss it in the blender with the hulled strawberries. Blend until super smooth. This is where I usually sneak a taste, if no one’s watching.
- Pour the fruity mush through a fine-mesh strainer into a big bowl or pitcher. Don’t stress if some pulp gets through—some is good! If it splatters a bit, you’re doing it right, I swear.
- Stir in the lemon juice and the sugar (or honey or whatever you’re using). Sometimes I don’t dissolve all the sugar—but after a good stir or five minutes of ignoring it, it’s fine.
- Add the cold water (I just use tap, but the aforementioned sparkling water is very posh) and give it all a big stir.
- Load up a pitcher with ice, pour the lemonade over, and if you’re feeling showy, layer in mint or lemon slices. (But honestly, nobody’s looking that closely.)
- Taste it! Sometimes the lemons are super sour or my strawberries weren’t sweet enough, so feel free to adjust the sugar or add more water. There’s no Lemonade Police, as my old scout leader used to say.
Notes I Wish Someone Had Told Me
- Actually, if you let it chill in the fridge for an hour before serving, I think it tastes WAY better—more mellow somehow.
- Don’t bother with the fancy ice. Regular cubes are fine. I once made it with crushed ice and ended up with what I can only call “Lemonade Slush” after 10 minutes.
- Also, don’t overblend the watermelon or it kinda foams up and you’ll spend your life skimming off bubbles like an obsessive goldfish-owner.
Variations I’ve Tried (and One That Flopped)
I’ve made it with raspberries instead of strawberries, and it’s super tart (my sister-in-law loved it, but my kids acted like I’d poisoned them). Sometimes I toss in a handful of blueberries for color, but it does look a bit murky… Still tasty! I tried using pineapple one time—don’t recommend, tasted like confused punch.
Stuff You Might Want, But Don’t Panic If You Don’t Have
- Blender (if you don’t have one, just mash the fruit up with a potato masher, but you’ll need to work those biceps!)
- Fine-mesh strainer or cheesecloth (or honestly, use a colander and call it “rustic” if it comes to that)
- Big pitcher (I’ve literally used a giant measuring jug when my pitcher was MIA—no shame.)
How To Store It (If You Somehow Have Leftovers)
Pitcher with a lid is best, in the fridge. Should be good for 2 days—though honestly, here I can’t keep it around for longer than about 8 hours before it vanishes. If you need to store it, give it a stir before serving because it’ll settle (looks a bit odd but that’s normal).
How We Serve Ours (And Why)
We love to pour it right over loads of ice—in those mismatched glasses you collect and don’t know how. Sometimes after a long hot day, I’ll trim a sprig of mint from the garden (when it’s behaving and not taking over the flower bed). At my house, it’s always paired with potato chips for ultimate summer picnic vibes, don’t ask me why.
What I Wish I’d Known The First Time: Pro Tips
- I once tried rushing the straining step, basically skipped it (was in a hurry), and regretted it because of all the pips and random stringy bits. Take the extra two minutes, honestly.
- Don’t use way underripe watermelon; you’ll need double the sugar and it’ll still taste…off. Learned that the hard way, too.
- Also, rectangle ice cubes don’t melt as fast as crushed ice. Take it form someone who knows (and hates watery lemonade).
FAQ: Real Questions My Friends Have Actually Asked
- “Do I have to strain it?” Nope, but if you skip it, you’ll get a lot more pulp (and probably a slightly weird froth on top), which—depending on your mood—might be fine.
- “Can I make it ahead?” Oh, for sure! In fact, I think it’s even better the next day. Just remember, give it a quick shake or stir before drinking.
- “Can you make it sugar-free?” I’ve tried honey, agave, and that monkfruit stuff—honey’s my favorite, but you may want to cut down how much you use since it’s stronger.
- “What if I can’t find good strawberries?” Frozen is absolutely fine, just thaw them first (pro tip: my local store’s freezer section strawberries always taste sweeter, don’t ask me why—maybe magic?).
- Will it work with yellow watermelon?” Actually, yes! The color’s a little wacky, but tastes great. Just maybe skip the mint garnish unless you like odd color combos.
Hope you love this as much as we do—messy countertops and all!
Ingredients
- 3 cups cubed seedless watermelon (sometimes I use up random leftovers—even if it’s a bit soggy, who cares?)
- 1 cup fresh strawberries, hulled (if you’re out, frozen works fine; my Nan always said fresh is best, but, look, convenience wins some days)
- 3/4 cup freshly squeezed lemon juice (about 4 lemons—those little bottles in the fridge work in a pinch, not that I’d admit to it out loud)
- 1/2 cup granulated sugar—or honey if you want to pretend you’re being healthy
- 2 cups cold water (sparkling water is so good if you want it a bit fancy)
- Plenty of ice
- Optional: a handful of fresh mint or some thin lemon slices for the top—when I’m feeling extra put-together
Instructions
-
1Chop up your watermelon into chunks. Toss it in the blender with the hulled strawberries. Blend until super smooth. This is where I usually sneak a taste, if no one’s watching.
-
2Pour the fruity mush through a fine-mesh strainer into a big bowl or pitcher. Don’t stress if some pulp gets through—some is good! If it splatters a bit, you’re doing it right, I swear.
-
3Stir in the lemon juice and the sugar (or honey or whatever you’re using). Sometimes I don’t dissolve all the sugar—but after a good stir or five minutes of ignoring it, it’s fine.
-
4Add the cold water (I just use tap, but the aforementioned sparkling water is very posh) and give it all a big stir.
-
5Load up a pitcher with ice, pour the lemonade over, and if you’re feeling showy, layer in mint or lemon slices. (But honestly, nobody’s looking that closely.)
-
6Taste it! Sometimes the lemons are super sour or my strawberries weren’t sweet enough, so feel free to adjust the sugar or add more water. There’s no Lemonade Police, as my old scout leader used to say.
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.
Did you make this recipe?
Please consider Pinning it!
