Here’s the thing about making watermelon lemonade.
I didn’t set out to make a drink that smells like childhood backyard cookouts and breezy afternoons. It just kinda happened. I was muddling some basil leaves into a pitcher, thinking about how the garden smells after rain—fresh, slightly grassy, and a little sweet from the watermelon. Turns out, that basil’s aromatic punch combined with the cold, juicy sweetness of watermelon makes the lemonade taste almost alive, like it’s singing a bit. Not overly sweet, but with this bright tang from the lemons that sharpens everything up. It’s one of those drinks that makes you forget about needing a fancy cocktail. Just a blender, some good fruit, and a moment you’ll be glad you didn’t skip. Perfect for sitting in the sun, or pretending you’re in a tropical movie—even if it’s just the backyard.
Watermelon Lemonade with Basil
Ingredients
Equipment
Method
- Dice the watermelon into roughly 1-inch cubes and measure out 4 cups. Place the cubes into the blender.4 cups watermelon cubes
- Add the freshly squeezed lemon juice and honey (or agave syrup) to the blender with the watermelon.4 cups watermelon cubes
- Drop in the basil leaves into the blender, spreading them evenly over the fruit mixture.4 cups watermelon cubes
- Blend the mixture on high speed for 30-45 seconds until the juice is vibrant pink and smooth, with some pulp remaining for texture.
- Place a fine mesh strainer over a pitcher and pour the blended liquid through it, using a spoon to press out excess pulp and basil oil. Discard solids.4 cups watermelon cubes
- Serve the lemonade over ice, garnished with a sprig of basil and a lemon wedge if desired. Enjoy immediately for the freshest flavor.4 cups watermelon cubes
Honestly, I keep thinking about how simple ingredients can pull off something surprisingly complex. Like life, huh? Or just this lemonade. Either way, pouring another glass now—because some days, that’s enough.
