Let Me Tell You About My Watermelon Lemonade Fixation
You ever have one of those summer drinks that everybody asks for at a party—even your neighbor who still hasn’t returned your gardening shears? Well, for me, that’s Watermelon Lemonade with Basil and Mint. The first time I made this, my blender nearly had a meltdown from all that watermelon, and my kitchen looked like a fruit salad explosion went off, but no regrets. (I will admit, my dog was weirdly into trying to eat the melon rinds after, which was… less successful than I’d hoped, but at least I learned.)
Actually, once, I tried making this while on a video call with my cousin in Dublin—halfway through mashing up basil, my cat proceeded to knock an entire measuring cup of lemon juice off the countertop. Does that mean it’s messy? Sure. Worth it? You bet.
Why I Keep Coming Back to This Drink
I make this when it’s stinking hot and even the sun feels like it’s judging me for not having AC. My family goes bonkers for it because it’s sweet but not too sweet, crazy pretty in a pitcher, and—here’s the kicker—even the pickiest kiddo in the house will ask for more. Plus, I tried making it once with just lemon and mint, and everyone kind of mumbled, so, well… lesson learned (add the basil, trust me).
Also, you know when regular lemonade sometimes feels a bit blah, and you start eyeing your soda stream suspiciously? This just fixes all that. Basil and mint—who knew they’d get along so well, right?
What’s Actually in My Watermelon Lemonade
- About 5 cups seedless watermelon, cubed (I don’t really weigh, just hack up a small one—if you’ve only got seeded, pick the seeds out or live dangerously)
- 1 cup freshly squeezed lemon juice (bottled will work if your lemons are on strike—my grandmother swore by Meyer lemons, though those are fancy for no reason)
- 1/3 to 1/2 cup sugar, to taste (or honey—honestly, maple syrup gave it a weird aftertaste when I tried it once, so maybe don’t)
- A good handful of fresh basil leaves (10–12ish, but who’s counting), torn up
- A handful of fresh mint leaves (go wild, I say—7 or 8 nice ones)
- 4 cups cold water
- Ice, for serving (Crushed is nice, but I just use whatever’s rattling around in the freezer bin)
- Optional: Lemon slices, extra mint/basil for being fancy
How I Pull It Together (With Minor Chaos)
- First, dump your watermelon cubes into a good blender. Blitz until it looks like juice, not solids. If your blender is like mine and sort of fussy, you might have to stop halfway and poke stuff down. This is where I usually sneak the first spoonful—it’s practically required, right?
- Strain the watermelon puree into a pitcher; use a fine-mesh sieve if you have one, but if not, a colander lined with some cheesecloth or even a clean tea-towel works (yep, learned that trick on a camping trip—don’t ask).
- Add the lemon juice and sugar. Stir like you mean it, until the sugar (mostly) dissolves. Don’t panic if a few grains are lounging at the bottom—they’ll get there eventually.
- Toss in the basil and mint—torn or chopped, it doesn’t really matter. Give it a gentle stir. The more you muddle, the stronger the flavor, so adapt depending on how herby you’re feeling.
- Pour in the cold water. Stir again, then taste (one of the perks). Maybe add more sugar, or lemon—no judgment!
- Stuff in as much ice as you like (I’m personally heavy-handed), and garnish with a few floaty lemon slices, and maybe a couple bashful mint leaves.
My Notes (From Hard-Won Experience)
- If you oversweeten, just add more water or lemon—it balances fast. I botched this once and nobody seemed to mind, surprisingly.
- Sometimes, the basil gets a little limp after an hour or so. That’s fine, but you can add extra fresh leaves if you’re serving company (or your nosy neighbors).
- On a hot day, everything melts fast—if you want it colder, actually chill all your ingredients ahead. Or, honestly, just don’t worry about it.
Tried (and Sometimes Failed) Variations
- I once tried throwing in a splash of coconut water—honestly? Did not love it. Too weird.
- Blueberries instead of watermelon work, but the color is, erm, questionable. My nephew called it “swamp juice.”
- For adults: a little gin poured in the glass is really something. Vodka’s fine, too, though I think gin is spunkier.
- You can skip the basil if you hate it, but I’ll miss you.
Equipment? Eh, Improvise
Blender is ideal (unless you want to mash by hand, in which case you’re a legend). No fine strainer? Like I said, tea towels work. Pitcher—any big jug will do, even the one you use for pancake batter, honestly.
Storing Leftovers (Not That You’ll Need To)
Keep in the fridge, covered, for up to 2 days. Though honestly, in my house it never lasts more than a day (unless you hide a jar at the back… not that I’m sneaky or anything).
How We Serve It Around Here
I stick some lemon slices on the rim and a silly cocktail umbrella if I’m feeling whimsical. If we’re grilling in the garden, I always serve it with a bowl of salted peanuts (no idea why, but it’s tradition).
Pro Tips I Learned the Hard Way
- I once tried rushing the sugar step and ended up with crunchy bits at the bottom—take a second to really stir!
- If you add ice too early, you’ll end up with a diluted drink. Actually, I find it works better if you add ice right before serving.
- Don’t wear a white shirt when blending watermelon. Trust me.
Friend-to-Friend FAQ
- Can I make this ahead? Yup! It’s best fresh, but will hold for a day or two. If the color looks odd later, just give it a stir—tastes the same.
- Is there a sugar-free version? Sure, use stevia or just skip the sweetener if your melon is extra ripe—I’ve done it, it’s pretty good!
- Seeds a problem? If you’ve got seeded melon, just fish them out as best you can. Or leave some in and call it “rustic.”
- Can I use limes? Oh, you rebel! Yes, totally works. Lime makes it a tad sharper but really lovely.
- Will frozen watermelon work? Yeah, actually it does, but it gets quite slushy. Sometimes that’s what you want, though.
- Do I really need basil and mint both? Not technically; I just think the combo is magic. Mint-only is still great.
And that’s basically my no-fuss, possibly-too-chattery guide to the only summer lemonade you’ll ever need. Cheers!
Ingredients
- About 5 cups seedless watermelon, cubed (I don’t really weigh, just hack up a small one—if you’ve only got seeded, pick the seeds out or live dangerously)
- 1 cup freshly squeezed lemon juice (bottled will work if your lemons are on strike—my grandmother swore by Meyer lemons, though those are fancy for no reason)
- 1/3 to 1/2 cup sugar, to taste (or honey—honestly, maple syrup gave it a weird aftertaste when I tried it once, so maybe don’t)
- A good handful of fresh basil leaves (10–12ish, but who’s counting), torn up
- A handful of fresh mint leaves (go wild, I say—7 or 8 nice ones)
- 4 cups cold water
- Ice, for serving (Crushed is nice, but I just use whatever’s rattling around in the freezer bin)
- Optional: Lemon slices, extra mint/basil for being fancy
Instructions
-
1First, dump your watermelon cubes into a good blender. Blitz until it looks like juice, not solids. If your blender is like mine and sort of fussy, you might have to stop halfway and poke stuff down. This is where I usually sneak the first spoonful—it’s practically required, right?
-
2Strain the watermelon puree into a pitcher; use a fine-mesh sieve if you have one, but if not, a colander lined with some cheesecloth or even a clean tea-towel works (yep, learned that trick on a camping trip—don’t ask).
-
3Add the lemon juice and sugar. Stir like you mean it, until the sugar (mostly) dissolves. Don’t panic if a few grains are lounging at the bottom—they’ll get there eventually.
-
4Toss in the basil and mint—torn or chopped, it doesn’t really matter. Give it a gentle stir. The more you muddle, the stronger the flavor, so adapt depending on how herby you’re feeling.
-
5Pour in the cold water. Stir again, then taste (one of the perks). Maybe add more sugar, or lemon—no judgment!
-
6Stuff in as much ice as you like (I’m personally heavy-handed), and garnish with a few floaty lemon slices, and maybe a couple bashful mint leaves.
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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