Watermelon Mint Lemonade

Watermelon mint lemonade is a perfect summer drink. It’s refreshing, easy to make, and so flavorful. 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 our strawberry lemonade or rhubarb lemonade!

Recipe ingredients

– Watermelon – preferably ripe so you don’t have to add lots of sugar. You could 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 anyway. I also prefer the taste of a seeded watermelon (traditional watermelon).
– Mint – you can omit it if you don’t have it on hand, but it really elevates the flavor of this lemonade.
– 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 your lemonade.

How to make watermelon mint lemonade step by step

STEP 1: Gather your ingredients: you’ll need: 1 small watermelon, 4 lemons, 2 twigs mint, 4 Tbsp xylitol/sugar (or more, add to your taste), 2 twigs mint, and 4 cups water.

STEP 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.

STEP 3: Scoop out watermelon pulp: Using a tablespoon or an ice cream scoop, scoop out the watermelon pulp and transfer to a food processor.

STEP 4: Thoroughly blend the pulp.

STEP 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.

STEP 6: Make the lemonade: combine the watermelon juice, lemon juice, water, and mint syrup. Stir until combined. Serve with ice cubes.

Enjoy!

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 (any fruit chunks, lemon slices, or mint twigs should be strained and discarded).
– It can be frozen – tastes just like freshly made.

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!

Watermelon mint lemonade

Refreshing, summer lemonade made with ripe watermelon, lemon juice, and aromatic mint syrup.

Pin This Recipe!

Print Recipe

RATE THE RECIPE

(click on the stars)

4.67 from 3 votes

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes 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 or more, to taste
• ▢ 4 tablespoons water
• ▢ 2 small twigs fresh mint

additionally:

• ▢ ice cubes optional, about 6 ice cubes per serving

Cook ModePrevent your screen from going dark

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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 it 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 other lemonades or drinks!
• You can buy a seedless watermelon, but its pulp still needs 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.

Course cold beverage, lemonade

Cuisine international

Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!