If there’s one thing that signals summer for me, it’s the pink, sticky hands I get cutting up watermelon after a Saturday farmer’s market run. One July afternoon, I whipped up this Watermelon Lemonade with Basil and Mint—mostly to save a watermelon that was, frankly, looking a bit past its prime—and fell straight in love. Now my neighbor Gilda actually calls it “that weird red juice I make” (she says this as she steals her second glass). Oh, and once, my youngest tried dunking pretzels in it. That, um, did not become a family tradition.
Why You’ll Love This (Or at Least Why I Do)
I make this when even turning on the fan feels like too much. It’s the drink that gets requested nonstop at backyard BBQs—cousins, friends, and even my mother-in-law all jockey for the last glass. Sometimes, if I’m honest, I make a double batch and keep “the grown-up jug” aside, with a splash of gin, but that’s a different story. It’s sweet but not cloying, thanks to lemon, and the basil and mint make you feel all fancy, even if you’re still in pyjamas at noon. Plus, I once used up wilting herbs from the back of the fridge—nobody noticed, so they’re not as fussy as you’d think.
The Lineup: What You’ll Need
- 4 cups watermelon, cubed (I sometimes use pre-cut watermelon from the shop if I’m being lazy, but don’t tell anyone)
- 3/4 cup freshly squeezed lemon juice (bottled works in a pinch—Grandma would faint, but she’ll survive)
- 1/2 cup sugar, or honey if you’re feeling virtuous
- 1 cup cold water (sometimes I sub in sparkling water for fizz—British habit, maybe?)
- 1/4 cup fresh basil leaves (a small handful); Thai basil works if that’s all you’ve got
- 1/4 cup fresh mint leaves (more or less; up to you); I once used chocolate mint, oddly lovely
- Ice cubes, as needed (I prefer to guess, but about 2 cups is safe)
- Extra basil and mint sprigs, for serving (optional, but looks great in photos)
How I Put This Together
- Blend the Melon: Chuck the watermelon cubes into your blender. Whizz until it’s all basically liquid. Sometimes I forget to remove seeds—I’ve survived.
- Strain (Or Don’t): Pour the puree through a fine mesh sieve into a big pitcher to get rid of most pulp. Or leave it pulpy if you like that—it’s not a crime.
- Lemon & Sweeten: Stir in the lemon juice and sugar (or honey). I start with less sweetener, taste, and sometimes add a bit more for my sweet-toothed crew. Granules might not dissolve right away, but they will after a swirl.
- Herb Wake-Up: Gently muddle the basil and mint leaves in a pestle and mortar or with the back of a spoon. You’re not making pesto! Just bruise them up a bit. Drop those into the pitcher.
- Add Water & Ice: Pour in the cold water. If you want it fizzy, swap for sparkling water at the last minute. Stir everything and add ice until it’s as cold as your heart in January.
- Sneak a Taste: This is where I usually sneak a taste (with a clean spoon… ok, sometimes not). If something feels off, just add a splash more lemon or a pinch more sugar.
- Serve It Up: Pour into glasses, garnish with extra herbs if you feel like showing off. Drink outside if possible. Laugh at watermelon stains—they build character.
Notes From My Trials and Errors
- Blending with ice “to save time” just made it weirdly watery—nope, don’t bother.
- Once I tried using lime instead of lemon—it was… interesting. Not my favorite (but it doesn’t taste bad).
- Over-muddling the basil? Suddenly it’s like drinking green juice—easy does it!
When You Want to Shake It Up
- I’ve swapped basil out for lemon thyme before, and that hit the spot—kind of a garden-in-a-glass vibe.
- If you want it boozy, a good slug of gin or vodka totally works—just maybe not for breakfast, unless it’s been a week.
- Tried blending in some strawberries once; it looked pretty but was a tad too sweet.
- Tested freezing leftovers into ice pops… They were a little icy, but my nieces loved them!
Do You Need Fancy Gear?
A blender is king here, but I once used a hand blender in a deep bowl (spilled some; kitchen smelled amazing for days). No muddler? Back of a wooden spoon works—or a jam jar and brute force in a pinch.
Can You Store It? (Only If You Hide It)
Stash extra lemonade in a jar or pitcher in the fridge—keeps for up to two days, though to be honest, it never lasts more than a day in my place. Herbs get a bit tired after day one, but a fresh sprig on serving hides a multitude of sins.
How I Like to Serve It Up
I love pouring this over ice in big tumblers with a ridiculous mint tower on top. On especially hot days, I’ve been known to top each glass with club soda for a spritz. If my dad’s over, he always insists on drinking it out of a mason jar (classic dad move), and I never say no.
Lessons Learned (A Few Hiccoughs)
- Rushing the muddling step actually made a weird grassy flavor—slow and steady, friends.
- Forgetting to strain once resulted in seeds in everyone’s teeth. Oops.
- Leaving it out in the sun too long? It gets blah. Bring the pitcher inside, trust me.
Real Questions I’ve Gotten (and My Best Answers)
- Can I prep this ahead of time? Sure! Just add the herbs and ice before serving or they’ll turn limp, which looks a bit sad.
- What if I can’t find fresh basil? You can skip it or use a bit more mint. Dried basil is, honestly, not the same—on second thought, just leave it out.
- Can you use frozen watermelon? Yep! Just let it thaw a bit before blending—makes it extra cold, like an accidental slushie. I love that.
- Is it kid-friendly? Oh absolutely, unless they’re the type to complain about “green things”—in which case, strain it really well.
- Can I double this? Of course! I’ve made buckets of it for parties. It’s actually easier to make more.
So go on, steal a watermelon, call up a friend, and let summer begin (even if it’s raining—heck, make it inside under a blanket and pretend you’re at the pool, who’s stopping you?).
Ingredients
- 4 cups watermelon, cubed (I sometimes use pre-cut watermelon from the shop if I’m being lazy, but don’t tell anyone)
- 3/4 cup freshly squeezed lemon juice (bottled works in a pinch—Grandma would faint, but she’ll survive)
- 1/2 cup sugar, or honey if you’re feeling virtuous
- 1 cup cold water (sometimes I sub in sparkling water for fizz—British habit, maybe?)
- 1/4 cup fresh basil leaves (a small handful); Thai basil works if that’s all you’ve got
- 1/4 cup fresh mint leaves (more or less; up to you); I once used chocolate mint, oddly lovely
- Ice cubes, as needed (I prefer to guess, but about 2 cups is safe)
- Extra basil and mint sprigs, for serving (optional, but looks great in photos)
Instructions
-
1Blend the Melon: Chuck the watermelon cubes into your blender. Whizz until it’s all basically liquid. Sometimes I forget to remove seeds—I’ve survived.
-
2Strain (Or Don’t): Pour the puree through a fine mesh sieve into a big pitcher to get rid of most pulp. Or leave it pulpy if you like that—it’s not a crime.
-
3Lemon & Sweeten: Stir in the lemon juice and sugar (or honey). I start with less sweetener, taste, and sometimes add a bit more for my sweet-toothed crew. Granules might not dissolve right away, but they will after a swirl.
-
4Herb Wake-Up: Gently muddle the basil and mint leaves in a pestle and mortar or with the back of a spoon. You’re not making pesto! Just bruise them up a bit. Drop those into the pitcher.
-
5Add Water & Ice: Pour in the cold water. If you want it fizzy, swap for sparkling water at the last minute. Stir everything and add ice until it’s as cold as your heart in January.
-
6Sneak a Taste: This is where I usually sneak a taste (with a clean spoon… ok, sometimes not). If something feels off, just add a splash more lemon or a pinch more sugar.
-
7Serve It Up: Pour into glasses, garnish with extra herbs if you feel like showing off. Drink outside if possible. Laugh at watermelon stains—they build character.
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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