You Really Can’t Go Wrong With This Strawberry Watermelon Lemonade
Okay, so let’s be honest—I totally didn’t invent pouring fruit and citrus into a blender and calling it lemonade, but this is the particular version I make when the dogs are zonked from the heat and my teenage daughter’s got her friends sprawling all over the porch. There’s always that one guy who just wants water, but everyone else? Well, let’s just say I once caught my neighbor sneaking the last glass from the fridge. I still call this “the lemonade that vanished.” Sometimes I try to save a glass for myself…and, let’s face it, it doesn’t always work. You’ve been warned.
Why You’re Gonna Love This (Or Why I Do, Anyway)
I make this lemonade when I’ve picked up way too much fruit at the farmer’s market, or, okay, when the grocery store sells watermelons for half price and they’re so huge I have no idea how I’ll finish them. My family goes bananas (wrong fruit, but you get it) for the stuff and even that picky cousin of mine who, honest to goodness, usually acts like he’s allergic to flavor, will come back for more. It’s sweet, tart, a little wild, and totally forgiving. (Except for that one time I spilled the whole blender… but we don’t talk about that one.)
What You’ll Need: Ingredients (With My Usual Substitutions)
- 3 cups seedless watermelon, chopped (I sometimes just use the pre-cut tubs when I’m feeling lazy—nobody noticed)
- 1 cup fresh strawberries, hulled & halved (Frozen strawberries work if you’re desperate; my grandma would refuse but she’s not here to stop us now)
- 3/4 cup fresh lemon juice (about 4–5 lemons; bottled lemon juice if you must, but real lemons sing)
- 1/2 cup granulated sugar (Honey works if you like it floral, but then reduce it a touch because it’s sweeter)
- 3–4 cups cold water (Or club soda for bubbly fun—my daughter’s latest obsession)
- Ice cubes, to serve
- Extra strawberry or lemon slices, for garnish (Totally optional—sometimes I just toss in a mint sprig if I can find it in our overgrown planter)
Let’s Make It! (And Maybe Make a Mild Mess)
- Throw the watermelon, strawberries, and lemon juice into your blender. (I always say “throw” and then regret it if the fruit splashes! Gently add is better.)
- Add the sugar and about 1 cup of water. Now blend the heck out of it until it’s super smooth. This is where I usually sneak a taste because honestly, fruit is never the same two days in a row.
- Pour the liquid through a fine mesh strainer into a big pitcher. (Don’t panic if it looks pulpy or kind of sad—that’s normal. I used to think I messed up.)
- Add the rest of the water and give it a good stir. Taste it—sometimes I add an extra tablespoon of sugar because my strawberries aren’t always that sweet, you know?
- Chill for at least an hour if you have the patience; if not, just pack a glass full of ice and pour it over. Splash city, by the way.
- Finish with extra strawberry or lemon slices on top, or don’t—my kids just stir them in with a spoon and call it “bonus fruit.”
Some Notes So You Don’t Fall Into My Lemonade Traps
- Lemon juice: Fresh is way brighter, but bottled will still be good in a pinch.
- If you want it less sweet? Just start with less sugar, then taste before adding more. (Once I overdid it and it was basically syrup. Rookie mistake, but we still drank it.)
- The strainer is technically “optional” if you love pulp—but um, I do NOT, so mine always gets a workout.
If You’re Feeling Adventurous: Variations from My Kitchen Experiments
- Try basil or mint—just a few leaves, blitzed in. The kids give me funny looks but I like it.
- Swap half the water for club soda for sparkle…except the time I used tonic water. That was a disaster. Why is tonic so bitter? I’ll never know.
- Blueberries instead of strawberries: tried it, liked the color, missed the strawberry flavor. Maybe layer it next time?
Gear Check (Or How to Improvise if You Don’t Have It)
- You’ll want a blender, but I once tried an immersion blender—took ages, but got the job done eventually. Or try mashing the fruit and whisking like mad (not recommended unless you want a workout).
- Strainer is handy for smooth results, but skip it if you’re a rebel. Just know you’ll need to chew a tiny bit.
How Long Does It Last? (Spoiler: Not Long at My House)
Technically, you can keep this in the fridge for 2–3 days in a covered pitcher. But honestly, it vanishes in about 6 hours around here. If you forget about it and find it the next day? It’s even tangier, in a good way.
Pouring It Out: Serving Ideas from My Busy Kitchen
I always serve it in tall glasses packed with ice. Sometimes add a little paper umbrella if I’m feeling silly or company’s coming. If I have extra fruit, I just toss it in—my family has come to expect some floaters. And if it’s really hot, I blend the ice right in for a slushie (but then you need to drink it fast or it gets watery, which isn’t a tragedy, but worth noting).
Lessons I Learned (Usually the Hard Way)
- Take time to strain the juice. I once skipped it when I was in a rush and—it was drinkable, but honestly, not my best work. Especially with seedy strawberries.
- Don’t shortcut the chilling if you can help it. Warm lemonade? Not a “refreshing summer moment.”
- And double-check the lid on your blender. (See also: That one spill we’re NOT talking about.)
FAQs: Real Questions (Some Slightly Odd!)
- Can you freeze this lemonade?
Totally! I pour the leftovers into ice pop molds or just ice cube trays—blitzed my own “ice cubes” into sparkling water later. Of course, if you forget about them for two weeks they get a little sad, but still tasty. - Can I make it ahead of time?
Yup, tastes even better after a night in the fridge, I think. But don’t add ice until serving or it’ll get watery, and nobody wants lemonade soup. - What if I don’t have fresh lemons?
Bottled lemon juice is fine, but maybe add extra strawberries to boost the flavor, or even a splash of lime if you’ve got some lying around. On second thought—use what you’ve got; this isn’t rocket science. - How do I make it less sweet?
Just leave out some sugar and add more later if needed; this recipe is pretty forgiving. Plus, really ripe watermelon sometimes means you need hardly any sugar at all.
And oh, before I forget—the last time I made this, my neighbor brought over a tray of cookies to swap for a refill. So, if you make this, be prepared for your reputation to grow…or your lemonade to disappear. Enjoy it, mess and all!
Ingredients
- 3 cups seedless watermelon, chopped
- 1 cup fresh strawberries, hulled & halved
- 3/4 cup fresh lemon juice (about 4–5 lemons)
- 1/2 cup granulated sugar
- 3–4 cups cold water
- Ice cubes, to serve
- Extra strawberry or lemon slices, for garnish
Instructions
-
1Throw the watermelon, strawberries, and lemon juice into your blender. (I always say “throw” and then regret it if the fruit splashes! Gently add is better.)
-
2Add the sugar and about 1 cup of water. Now blend the heck out of it until it’s super smooth. This is where I usually sneak a taste because honestly, fruit is never the same two days in a row.
-
3Pour the liquid through a fine mesh strainer into a big pitcher. (Don’t panic if it looks pulpy or kind of sad—that’s normal. I used to think I messed up.)
-
4Add the rest of the water and give it a good stir. Taste it—sometimes I add an extra tablespoon of sugar because my strawberries aren’t always that sweet, you know?
-
5Chill for at least an hour if you have the patience; if not, just pack a glass full of ice and pour it over. Splash city, by the way.
-
6Finish with extra strawberry or lemon slices on top, or don’t—my kids just stir them in with a spoon and call it “bonus fruit.”
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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