Watermelon Lemonade

Today, i’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned The Healthy Beehive, a wonderful blog full of healthy recipes featuring whole/real ingredients. Amongst the tons of fab recipes, the warm, sunny weather in Nashville made me gravitate towards her awesome-sounding Watermelon Lemonade! I made a few changes, omitting the mint (my husband isn’t a huge fan) + using simple syrup to sweeten it rather than honey. And oh my, it was SO good! Refreshing + crisp, with a perfect balance of sweet/tart flavors. While fantastic as-is, it would also make a great cocktail by adding a splash of vodka or sparkling wine!

Thank you to Jane for introducing me to this fabulous lemonade, + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes!

Watermelon Lemonade

serves about 8, adapted from The Healthy Beehive + Bon Appetit

ingredients

8 cups 1-inch cubes of seedless watermelon (from about a 4 1/2 pound watermelon)
1 1/2 cups fresh lemon juice (roughly 8 lemons)
3 1/2 cups water
1 cup granulated white sugar

for serving: ice cubes or frozen watermelon cubes
lemon wedges + watermelon wedges for garnish

directions

working in 2 batches, blend watermelon + lemon juice in food processor or blender until smooth. pass through a wire sieve to remove any thick pulp/seeds. transfer to pitcher.

bring 3 1/2 cups water + sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add hot syrup to pitcher with watermelon-lemon juice. refrigerate until cold, about 2 hours.

fill glasses with ice (or frozen watermelon cubes). pour Watermelon Lemonade over + garnish glasses with lemon wedges +/or watermelon wedges.

 print this recipe