non-alcoholic cocktails and smoothies/ Party

Watermelon mint lemonade

25 August 2018 (Last Updated: 7 June 2019)

Watermelon mint lemonade is a perfect summer drink. It’s refreshing, easy and full of flavor. Ripe, juicy watermelon sweetens nicely this beverage which makes adding a lot of sugar not necessary. Fresh mint leaves elevate the flavor to another level, its aroma is noticeable, but not overwhelming.
If you like lemonades, try also my rhubarb lemonade with orange and cardamom!

watermelon mint lemonade in watermelon rind
close up shot on watermelon lemonade in the watermelon rind

What do you need to make watermelon mint lemonade:

Watermelon – preferably ripe so you don’t need to add much sugar. You can buy a seedless watermelon, but this recipe requires straining the pulp and the seeds (a seedless watermelon will still have a small number of immature seeds) so this step can’t be omitted either way. I also prefer the taste of a seeded watermelon. This is a great article, that explains, what a seedless watermelon is.
Mint – you can omit it if you don’t have it on hand, but it really makes the beverage taste better.
Lemon juice – instead of lemon juice, you can use a little less lime juice.
Sweetener – I used xylitol because it tastes the same as sugar but has 40% less calories and is more healthy than sugar. The general rule is that you can replace sugar with xylitol in a 1:1 ratio, but I personally find sugar a little sweeter than xylitol so I would add just a little less sugar than xylitol.
The amount of sugar/xylitol depends on how sweet your watermelon is and how big and sour the lemons are. If you want to add more sweetener, always dissolve it thoroughly in hot water, then add to the lemonade.

2 glasses with watermelon mint lemonade, garnished with lemon slices and mint twigs

Watermelon mint lemonade – step by step:

  1. For watermelon mint lemonade you’ll need: 1 small watermelon, 4 lemons, 2 twigs mint, 4 Tbsp xylitol/sugar, 2 twigs mint, and 4 cups water.
  2. Start by making the mint syrup: Add water, sugar/xylitol, and mint twigs into a small pot, bring to a boil. Rub the mint with a spoon into the sides of the pot, helping it release as much flavor as possible. Leave to cool completely then discard the mint leaves.
  3. Using a tablespoon or an ice cream scoop, scoop out the watermelon pulp and transfer to a food processor.

4. Blend thoroughly the watermelon pulp.

5. Strain through a sieve. Seeds and dry watermelon pulp should stay on the sieve. From 4.4 lbs / 2 kg ‘mini’ watermelon, I had 3 lbs / 1.4 kg watermelon flesh and then after blending and straining about 4 cups / 1 liter of watermelon juice.

6. To make watermelon mint lemonade: combine the watermelon juice, lemon juice, water, and mint syrup.

Serving and storing tips:

– This lemonade tastes best chilled.
– If you serving it right away you can add some watermelon cubes, lemon slices and mint twigs for decoration. Serving it in the watermelon rind is always a huge hit at summer parties!
– It will keep up in the fridge for up to 2 days (without any fruit chunks, lemon slices or mint twigs).
– Can naturally be frozen – tastes just like freshly made.

watermelon mint lemonade
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4.5 from 2 votes

Watermelon mint lemonade

Refreshing, summer lemonade made with ripe watermelon, lemon juice, and aromatic mint syrup.
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8 people
Calories 303kcal
Author Aleksandra

Ingredients

lemonade:

  • 1 small watermelon 4.4 lbs / 2 kg ‘mini’ watermelon, 3 lbs / 1.4 kg watermelon flesh
  • juice from 4 lemons 170 ml
  • 4 cups water 1 liter / 1 qt

mint syrup:

  • 4 tablespoons xylitol or sugar
  • 4 tablespoons water
  • 2 small twigs fresh mint

additionally:

  • ice cubes optional, about 6 ice cubes per serving

Instructions

  • Make the mint syrup: Add water, sugar/xylitol, and mint twigs into a small pot, bring to a boil. Rub the mint with a spoon into the sides of the pan, helping it release as much flavor as possible. Leave to cool completely then discard the mint leaves.
  • Using a tablespoon or an ice cream scoop, scoop out the watermelon pulp. Transfer to a food processor and blend thoroughly, then strain through a sieve. Seeds and dry watermelon pulp should stay on the sieve. From 4.4 lbs / 2 kg ‘mini’ watermelon, I had 3 lbs / 1.4 kg watermelon flesh and then after blending and straining about 4 cups / 1 liter watermelon juice.
  • In a big pitcher, combine the watermelon juice, lemon juice, water, and mint syrup.
  • Serve chilled, optionally with ice cubes.
  • Enjoy!

Notes

The amount of sugar/xylitol depends on how sweet your watermelon is and how big and sour the lemons are. If you want to add more sweetener, always dissolve it thoroughly in hot water, then add to the lemonade. The general rule is that you can replace sugar with xylitol in a 1:1 ratio, but I personally find sugar a little sweeter than xylitol so I would add just a little less sugar than xylitol.
You can make a larger batch of mint syrup and store it in a tightly closed container for up to 2 weeks. You can use it to flavor any lemonade or drinks!
You can buy a seedless watermelon, but it’s pulp also need to be blended and strained (it contains a small number of immature seeds). I prefer my lemonade clear, with a small amount of watermelon pulp, so I don’t strain it very thoroughly.
Instead of lemon juice, you can use a little less lime juice.

Nutrition

Calories: 303kcal
Course beverage
Cuisine international
Keyword watermelon lemonade, watermelon mint lemonade

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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