If I'm being totally honest, watermelon lemonade with basil and mint is basically the hero of every sticky-hot summer afternoon at my place. The first time I made it—probably five years back now—I accidentally almost doubled the basil (I'd say it was a happy accident), and since then, it's become a family in-joke: 'Is there enough basil this time, mum?' So if you come round when the sun's blazing, odds are you’ll get handed a glass of this and possibly steered outside to the hammock. I mean, what else is watermelon for? Well... apart form seed-spitting contests, but that’s another story for another recipe.
Why I Keep Making This All Summer Long
I make this when it's too dang hot to even think about turning the oven on, or on those Saturdays when friends turn up unannounced—okay, sometimes I secretly hope for a spare jug in the fridge. My family goes a bit wild for this (especially my teens, who don’t usually go for anything green unless it’s candy). The combo of sweet watermelon, punchy lemon, and those fresh herbs just sings. Sometimes, in the past, I've grumbled about cleaning the blender, but honestly, the payoff is big and the mess is small. And, listen, if you want to skip the herbs, I'll pretend not to notice, but they'll totally notice.
What You'll Need (and What You Can Swap)
- 4 cups watermelon, cubed (I sometimes just use the pre-cut kind, no shame. My grandma swore by Black Diamond but any watermelon will do)
- ⅓ cup freshly squeezed lemon juice (about 2 large lemons—store-bought is fine in a pinch but fresh really brightens it)
- 2–3 tablespoon honey or sugar (depends how sweet your melon is; I use honey when I’m feeling wholesome, but regular sugar’s grand)
- ½ cup cold water (give or take, I usually eyeball this depending on how juicy the melon is)
- 5–6 fresh basil leaves (tear them up; you can use Thai basil for a quirky twist, though I once regretted using purple basil... looked weird!)
- 10 fresh mint leaves (or a generous handful, my measuring cup is usually hiding at this point)
- Ice cubes (as much as your glass will take)
- Extra basil and mint sprigs, for garnish (honestly, optional—but it looks fancier)
How To Throw It All Together
- Dump the watermelon cubes into your blender (along with any runaway juice) and whizz it up until totally smooth, about 30 seconds. It might look a tad foamy. That’s all good.
- Pour the blitzed watermelon through a fine sieve or mesh strainer into a large jug—unless you like it pulpy, in which case, live your truth. Press it through with the back of a spoon to get every last drop.
- Add the lemon juice, honey (or sugar), and cold water straight into the jug. Stir it with whatever’s closest; a big wooden spoon or even a chopstick, if you’re me.
- Now, slap the basil and mint leaves gently between your hands to wake up the oils, and toss them in. Give it all a good stir. This is usually when I take a ‘taste test’—a.k.a. sneak a glug.
- Add a handful of ice cubes right into the jug. Or chill the lemonade in the fridge for at least 30 minutes if you’ve got the patience (hint: I rarely do).
- Pour into glasses, garnish with more herbs, and do your best not to spill any running back outside.
A Few Notes From My Kitchen
- Try not to blend the herbs with the fruit; the lemonade goes a really unappealing shade (ask me how I know)
- This is honestly tastier the day after, but storing it long? Well, it kind of separates—just give it a shake
- If you overdo the mint, it starts tasting like toothpaste—less is more with mint
Variations I’ve Tried (and One I Won’t Repeat!)
- If you’re feeling zesty, swap the lemons for limes (it’ll taste like spa water, in a good way)
- Add a splash of sparkling water for a fizzy kick—my husband claims this is the ‘grown-up version’
- I got brave once and stirred in a bit of grated ginger; gave it a real zing, though honestly, I overdid it and my youngest wouldn’t touch it… lesson learned
- Strawberry instead of watermelon? Fascinating idea in theory, but it just tasted a bit odd to me
Is Any Special Gear Needed?
Blender’s easiest, sure. But you could mash it all in a big bowl with a potato masher if that's what you've got—bit more elbow grease needed though. A sieve or mesh strainer is handy for a smoother drink, but honestly, no one in my house complains if there’s a bit of pulp!
How to Store (If You Don’t Drink It All Instantly)
Keep it in a jug in the fridge with a lid, for up to 2 days—but honestly, in my house it never lasts more than a day. If it separates, no worries; just give it a shake or quick stir. Freezing it into ice pops is another winner (great for the kids, or adults—no judgement!)
My Favorite Ways to Serve
I love pouring this over a big tumbler of ice, maybe with a wedge of lemon perched on the rim, but my brother goes rogue and top his up with tonic water and a little smidge of vodka (not for the kiddos, obviously). Sometimes I’ll throw slices of cucumber in—don’t ask me why, but it really works cold.
If I Had To Give One Pro Tip…
I once tried to make a mega batch by doubling the ingredients and skipping the straining part—ended up with more froth than liquid and everyone had pink mustaches. Actually, I find it works better if you take a tiny bit more time straining. So, don’t rush that part unless you like drinking with a spoon!
Some Real-World Questions I’ve Had
- Can I make this without a blender?
Yup! Smash the watermelon with a fork, masher, or even your clean hands—might not be pretty, but it’ll be tasty anyway. - Can I use dried herbs?
Honestly, fresh is way better here. Dried just goes a bit leathery and weird. But if you’re desperate, add the tiniest pinch, then fish them out before serving. - Can I make it ahead?
Sure—I reckon it tastes brighter right after mixing. But if you have leftovers (rare at my place), the flavors meld by the next day and it's still delish. Just shake or stir, since it'll separate a bit. - What if my watermelon isn’t sweet?
Add a splash more honey, or even toss in a strawberry or two if you want to go off-road. I do that when the store watermelon is a bit bland. Works a treat! - Does this freeze well?
Yep, pour leftovers into ice cube trays and drop them in your next round of lemonade, or make popsicles. Once, I tried freezing in a big block and forgot it—it took 3 days to thaw, oops.
If you end up making this, let me know how it goes—or if you remember your grandma’s version, I’d love to hear it! And if you somehow have leftovers... please do tell me your secret, because in my world, it vanishes faster than I can say "lemonade."
Ingredients
- 4 cups watermelon, cubed (I sometimes just use the pre-cut kind, no shame. My grandma swore by Black Diamond but any watermelon will do)
- ⅓ cup freshly squeezed lemon juice (about 2 large lemons—store-bought is fine in a pinch but fresh really brightens it)
- 2–3 tablespoon honey or sugar (depends how sweet your melon is; I use honey when I’m feeling wholesome, but regular sugar’s grand)
- ½ cup cold water (give or take, I usually eyeball this depending on how juicy the melon is)
- 5–6 fresh basil leaves (tear them up; you can use Thai basil for a quirky twist, though I once regretted using purple basil... looked weird!)
- 10 fresh mint leaves (or a generous handful, my measuring cup is usually hiding at this point)
- Ice cubes (as much as your glass will take)
- Extra basil and mint sprigs, for garnish (honestly, optional—but it looks fancier)
Instructions
-
1Dump the watermelon cubes into your blender (along with any runaway juice) and whizz it up until totally smooth, about 30 seconds. It might look a tad foamy. That’s all good.
-
2Pour the blitzed watermelon through a fine sieve or mesh strainer into a large jug—unless you like it pulpy, in which case, live your truth. Press it through with the back of a spoon to get every last drop.
-
3Add the lemon juice, honey (or sugar), and cold water straight into the jug. Stir it with whatever’s closest; a big wooden spoon or even a chopstick, if you’re me.
-
4Now, slap the basil and mint leaves gently between your hands to wake up the oils, and toss them in. Give it all a good stir. This is usually when I take a ‘taste test’—a.k.a. sneak a glug.
-
5Add a handful of ice cubes right into the jug. Or chill the lemonade in the fridge for at least 30 minutes if you’ve got the patience (hint: I rarely do).
-
6Pour into glasses, garnish with more herbs, and do your best not to spill any running back outside.
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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