Bad watermelon? Don’t throw it out! Make watermelon lemonade with this easy, 3-ingredient recipe!
Do you tap or knock on every watermelon in the produce section to judge ripeness? I do — and I still get it wrong sometimes. People say a hollow sound means the melon is ripe, while a solid sound means it isn’t; whichever rule you follow, picking a watermelon can be confusing.
There are a few tips that help: choose a watermelon that feels heavy for its size and has a creamy yellow “ground spot” where it rested while ripening. Still, even with those clues I occasionally bring home a disappointing melon.
This recipe was born from one of those imperfect melons. Instead of tossing it, I turned it into a refreshing watermelon lemonade that tastes better than many flavored lemonades you’ll find at restaurants. It uses a lot of watermelon and is incredibly simple to make.
This drink is fabulous and forgiving — you can use a perfectly ripe watermelon or save one that’s not ideal. The result is bright, fruity, and very drinkable. Give it a try!
Watermelon Lemonade
Ingredients
- 5 to 6 cups seedless watermelon, cubed
- 4 cups cold water
- 1 cup dry lemonade mix
- Ice cubes
Instructions
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Place cubed watermelon in a tall blender and puree until smooth.
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Strain the puree through a fine-mesh sieve into a large pitcher to remove pulp if you prefer a smoother drink. Discard the solids.
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Add the cold water and the dry lemonade mix to the strained watermelon juice. Stir until the mix dissolves completely.
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Serve over ice. If you prefer a slushy texture, blend the combined lemonade with a few ice cubes before serving.
Notes
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Recipe lightly altered from Cheerios & Lattes
This post was originally published on July 12th, 2013 and was updated and republished with new photos. Photographs and original content are credited to the original publisher.