I love watermelon, and I’m the only one in the family who does. I remember my grandfather indulging my love, and buying a giant wedge despite my mother’s insistence that it would end up a waste if only the two of us, one of whom wasn’t even that keen on it, were eating such a lump of fruit. I think it’s sort of funny, since it’s about the only fruit back then that I truly loved, and my mother, always encouraging fruit and vegetables otherwise, refused to buy it! I suppose the size does make it a bit of an issue, but I just can’t help myself. I’m better with fruit now, for sure, but watermelon still remains one of my favourites.

However, the wastage is a bit of an issue. So, I was looking for ways to get around this. I’d been seeing these divine recipes for lavender and grapefruit lemonade, and somehow, at some point, I made the bridge to having watermelon lemonade. A quick search on the internet meant I was in luck; it definitely existed!


Watermelon is great in the summer because of its natural high water content, but also contains vitamin C, as well as anti-inflammatory and antioxidant properties. Yup, I’m sold.


This is lovely and fresh for a hot summer’s day, being sweet and sour at the same time (I like a fair bit of lemon, admittedly, in my still lemonade, rather than a slide of sugar on my tongue). The bits are small, but you can strain even further if you have issues or fusspots at home.

If using about 4 tbsp of watermelon juice for a tall glass, this should make about 20 glasses. It’s a bit difficult to guesstimate, but it’s good, so hopefully you won’t have much of a difficulty trying to finish this off! 😉4 cups of cubed watermelon
6 cups of water
2/3 of a cup of sugar
1 cup of lemon juice

mint, or other herbs such as rosemary or thyme

Mix together 1 cup of water and the sugar together in a saucepan, and bring to the boil. Keep stirring on heat until sugar is dissolved. Turn off heat, and let cool.

Purée the watermelon in a blender/food processor until very smooth and fine. Strain through a fine-mesh sieve. This is your watermelon juice.

Mix the water, sugar syrup, and lemon juice together. Make sure to taste, and add more lemon juice if it’s too sweet; and sugar if it’s too sour for your liking. Stir well.

To serve up, add ice to your glasses. Add about 2-4 tbsp of watermelon juice to each glass, depending on how strong you want the taste, and top up with the lemonade. Add the herbs if using, and serve immediately! The watermelon juice can be stored in a sealed container for up to a week or so.


One thought on “Watermelonade

  1. Pingback: Turmeric-Spiced Chicken & Watermelon Balsamic Salad | holycrabness

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