Watermelon Cucumber Lemonade Recipe

I’m sharing a simple Watermelon Mint Lemonade that’s hydrating, uses fewer than ten ingredients, takes just five steps, includes a refined sugar-free option, and can be served as either a mocktail or a cocktail.

I made this Watermelon And Cucumber Drink one scorchingly hot afternoon and honestly it felt like stepping into a tiny spa. The combo of seedless watermelon and cucumber is so simple but somehow magical, crisp and wildly hydrating.

I kept the recipe stupidly easy because who wants fuss when its 95 degrees out. You can sip it totally sober or dress it up later, and there’s even a refined sugar free route if you’re trying to cut back.

The color alone makes you pause, and that first cool sip will make you rethink every bottled drink you ever bought.

Ingredients

• Watermelon: Mostly water, sweet, vitamin C and A, low cal, adds bright sweetness.
• Cucumber: Crisp, hydrating, small amount fiber, cool flavor that tones down sweetness.
• Lemon: High in vitamin C, tart, gives the lemonade its sour, zesty backbone.
• Sugar or honey: Adds sweetness, honey brings floral notes and slightly more nutrients.
• Sparkling water: Bubbles make it feel fancy, no calories, keeps flavors bright.
• Mint: Aromatic fresh lift, tiny vitamins, adds herbaceous coolness you might crave.
• Vodka or gin: Optional boozy kick, gin adds juniper notes, not required for kids.

Ingredient Quantities

• 4 cups seedless watermelon, cubed (about half a small melon)
• 1 medium cucumber, peeled and sliced (about 1 to 1 1/4 cups)
• 1 cup fresh lemon juice (about 4 to 6 lemons)
• 1/3 cup granulated sugar or 1/3 cup honey or agave nectar for a refined sugar free option
• 2 cups cold water or 2 cups sparkling water for a fizzy version
• Ice cubes
• Handful fresh mint leaves, optional
• Pinch of salt, optional
• 1 cup vodka or gin, optional for a cocktail

How to Make this

1. Prep fruit and veg: cube 4 cups seedless watermelon and peel + slice 1 medium cucumber (about 1 to 1 1/4 cups). Chill if you can so the drink stays cold longer.

2. Juice lemons until you have 1 cup fresh lemon juice (about 4 to 6 lemons); strain out seeds.

3. Make the sweetener: dissolve 1/3 cup granulated sugar in 1/4 cup warm water to make a quick syrup, or use 1/3 cup honey or agave nectar stirred into the lemon juice for a refined sugar free option. Taste and adjust a bit if you like it sweeter.

4. In a blender add the watermelon and cucumber and blitz until completely smooth. Don’t overblend so it heats up, pulse if needed.

5. Strain the blended mix through a fine mesh sieve into a large pitcher, pressing with a spatula to get as much juice out as you can.

6. Add the lemon juice and the sweetener to the pitcher, plus a pinch of salt if you want to brighten the flavors. Toss in a handful of torn fresh mint leaves if using. Stir well.

7. Pour in 2 cups cold water for a still lemonade or 2 cups sparkling water for a fizzy version. Stir and taste. Adjust lemon, sweetener or water to your liking.

8. Add ice cubes to the pitcher or to individual glasses right before serving so it doesn’t get watered down too fast.

9. For a cocktail, stir in 1 cup vodka or gin now, or leave it out for a mocktail. Give everything a gentle stir.

10. Serve over ice with cucumber slices and a mint sprig, keep leftovers refrigerated up to 48 hours and stir before pouring.

Equipment Needed

1. Blender (high-speed or regular), dont overblend or it’ll warm up
2. Fine-mesh sieve or chinois to strain pulp
3. Large pitcher or mixing bowl to combine and chill the drink
4. Sharp chef’s knife for cubing watermelon and slicing cucumber
5. Cutting board
6. Citrus juicer or handheld reamer plus a small strainer for seeds
7. Measuring cups and spoons
8. Spatula and a long spoon for pressing through the sieve and stirring
9. Ice scoop or tongs and serving glasses

FAQ

Watermelon Cucumber Lemonade Recipe Substitutions and Variations

• Watermelon (4 cups) – swap with cantaloupe or honeydew, same volume; theyre milder so you might want a splash more lemon or a teaspoon sugar to brighten it.
• Cucumber (1 medium) – use 3/4 cup peeled jicama or 3/4 cup celery for that fresh crunch, or a small green apple if you want a bit of tartness.
• Granulated sugar / honey (1/3 cup) – replace with 1/3 cup maple syrup or agave (same amount), or use about 1/4 teaspoon powdered stevia and adjust to taste for a low calorie option.
• Vodka or gin (1 cup, optional) – substitute with white rum or tequila blanco, or skip alcohol and add 1 cup extra sparkling water and a squeeze more lemon for a lively mocktail.

Pro Tips

– Freeze some of the watermelon in ice cube trays and use those instead of plain ice, it keeps the drink cold without watering it down and adds extra flavor as it melts.
– If you want a brighter flavor, toss a tiny pinch of salt into the pitcher and stir, it wakes up the sweetness and cuts any bitterness, but dont add too much or youll spoil it.
– Make the sweetener ahead and chill it, a cold simple syrup or cooled honey mix blends faster and keeps the drink from warming when you stir it.
– For a herbier mint note, bruise the leaves lightly with your hands or a spoon instead of chopping them, you get more aroma without turning the drink green and bitter.