If you’ve ever found yourself melting like a popsicle on a hot afternoon, this Strawberry Watermelon Lemonade is practically a life saver. The first time I made this, I was digging through the fridge for something, anything, cold to drink, and all I had was a handful of slightly sad strawberries, leftover watermelon my niece had barely nibbled at, and lemons threatening to turn themselves into biology experiments. And well, this lemonade happened out of sheer desperation (which, let’s be honest, is how some of my best kitchen moments start). Now, it’s the drink I bring to neighborhood gatherings…and somehow, it always disappears before I’ve even filled my second glass. Which, slightly annoying, but also a compliment I guess!
Why You'll Want This Every Summer
I make this when it’s so hot outside that even the dog refuses to walk. My family goes nuts for this stuff—especially if I’ve somehow managed to keep the ratio of strawberry to watermelon remotely even (my daughter once fished all the strawberry bits out before anyone else got some, and yes, it started a minor family squabble). Plus, I’ll admit, I used to dread juicing lemons for drinks, but here’s the thing: after you’ve tried this combo, you’ll forgive the arm workout. It’s that good.
What You'll Need To Make This Lemonade
- 2 cups fresh watermelon, cubed (I sometimes use pre-cut watermelon from the grocery store when I’m feeling lazy—don’t judge!)
- 1 cup fresh strawberries, hulled and halved (My grandmother always insisted on getting the big, super red local ones at the market, but honestly, regular strawberries work just fine)
- ½ cup freshly squeezed lemon juice (about 3–4 lemons; or use bottled if you forgot lemons, I won’t tell anyone)
- ⅓ cup sugar (give or take—a little less if your fruit’s super sweet, or swap it for honey… which I do sometimes when I’m channeling my best “wellness” self)
- 2 cups cold water
- Ice, for serving (handful or two—no need to be precise, just trust your heat tolerance)
- Optional: extra strawberries or watermelon chunks to throw in at the end, for fanciness
- Optional: handful fresh mint leaves (it’s never required, but if my garden’s cooperating, I throw some in)
Let’s Make It (Don’t Overthink It)
- Grab your blender and add the watermelon cubes and strawberries. Blitz until you’ve got a thick, bright puree. (I scrape down the sides halfway through, but sometimes I just give the blender an extra wiggle and call it good.)
- Pour the mixture through a fine-mesh sieve into a big pitcher. Be patient—it takes a minute to strain. I always end up poking it with a spoon to make it go faster. Don’t sweat if a few seeds sneak into the pitcher, it happens.
- Stir in the lemon juice and sugar. Give it a taste—this is where I usually sneak a big sip. If it’s not sweet enough, add a little more sugar (or honey, or whatever sweet thing you’ve got around—no one’s judging)
- Pour in the cold water and stir everything together. Sometimes I add a splash more water if it seems too intense; other times, I like it punchy. You do you.
- Toss in a couple handfuls of ice, plus extra fruit or mint leaves if you’re feeling fancy or trying to impress someone.
- Pour into glasses, find a spot in the shade (or in front of the fan, if it’s that kind of day), and enjoy!
Extra Notes (From Someone Who’s Spilled This More Than Once)
- If you want super-smooth lemonade, strain it twice. I sometimes don’t bother, and it’s still lovely.
- Watery strawberries? Just add a couple more—the recipe’s forgiving.
- You can freeze leftover cubes of watermelon or strawberries to use instead of ice…it keeps your drink cold and doesn’t water it down (I forget to do this most of the time, though...to be honest)
Fun Variations I’ve Actually Tried
- If you like a bit of fizz, swap some of the water for sparkling water—makes it more like a soda (in a good way!)
- Add a splash of vodka or gin for a grown-up version… but careful, it’s way too easy to drink.
- One time I tried blending in a handful of basil instead of mint—my family was Not Impressed. Learned my lesson there!
What If You Don’t Have All The Gear?
A blender does make this a breeze, but if you don’t have one, just mash everything up with a potato masher and a bit of elbow grease. It won’t be as smooth but sort of farm stand-rustic—which I actually like sometimes.
How Long Does It Keep? (Not Long In My Kitchen!)
Technically, you could store this lemonade in the fridge (in a pitcher, mason jar, whatever fits) for 2–3 days. But honestly, it has NEVER lasted past the first afternoon in my house. If you do keep it, give it a stir before pouring, since it tends to separate a bit.
How I Like to Serve It
I love pouring this over a mountain of ice, with some fresh strawberry slices floating on top. Or, if I’m feeling especially “extra,” I rim the glasses with lemon sugar (my youngest thinks this is the fanciest thing in the world). At family picnics, we just stick a big ladle in the pitcher and let everyone serve themselves. Do what works!
Things I’ve Learned The Hard Way (AKA Pro Tips)
- I once tried to pour it into glasses before straining the pulp, thinking it would be fine—my teeth still regret that decision.
- Resist the urge to skimp on the lemon juice. One time I did, and it tasted sort of flat. Turns out, that bright tang is what makes everything pop.
- Also, definitely pour slowly—last time I got too enthusiastic, I splashed watermelon everywhere. Good times.
Frequently Asked Questions (Because Yes, I Get These!)
- Can I make this ahead of time? Sure! It keeps for a day or two, just give it a good shake or stir before serving. Actually, I think the flavors get even better the next day.
- Is there a way to make this sugar-free? Absolutely. Just use a sugar substitute (like stevia or monkfruit), or skip it entirely if your fruit is super sweet. Someone tried it with maple syrup once—it worked but tasted a bit too much like pancakes for my liking.
- Do I have to strain it? You really don’t have to. But it's a bit...chunky, otherwise. If texture doesn’t bug you, go wild!
- Can I use frozen fruit? Yes, just thaw it first or your blender may threaten to mutiny. Actually, frozen strawberries make it nice and slushy, so I do that when it's really scorching out.
- Will this work with limes instead of lemons? I tried, and it was still tasty—just a bit less classic-lemonadey and more tart. Not bad for a change-up.
So there you have it! Strawberry Watermelon Lemonade: not fancy, sometimes a little messy, but honestly, it hits the spot every time—whether you’re sipping it in the backyard or accidentally spilling it on your favorite shirt (I’ve done both, for what it’s worth).
Ingredients
- 2 cups fresh watermelon, cubed
- 1 cup fresh strawberries, hulled and halved
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- ⅓ cup sugar
- 2 cups cold water
- Ice, for serving
- Optional: extra strawberries or watermelon chunks
- Optional: handful fresh mint leaves
Instructions
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1Grab your blender and add the watermelon cubes and strawberries. Blitz until you’ve got a thick, bright puree. (I scrape down the sides halfway through, but sometimes I just give the blender an extra wiggle and call it good.)
-
2Pour the mixture through a fine-mesh sieve into a big pitcher. Be patient—it takes a minute to strain. I always end up poking it with a spoon to make it go faster. Don’t sweat if a few seeds sneak into the pitcher, it happens.
-
3Stir in the lemon juice and sugar. Give it a taste—this is where I usually sneak a big sip. If it’s not sweet enough, add a little more sugar (or honey, or whatever sweet thing you’ve got around—no one’s judging)
-
4Pour in the cold water and stir everything together. Sometimes I add a splash more water if it seems too intense; other times, I like it punchy. You do you.
-
5Toss in a couple handfuls of ice, plus extra fruit or mint leaves if you’re feeling fancy or trying to impress someone.
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6Pour into glasses, find a spot in the shade (or in front of the fan, if it’s that kind of day), and enjoy!
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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