Y’all! There seriously couldn’t be a better summertime lemonade!
We have been so blessed these past few weeks after Brian Sr.’s brain surgery with dinners and treats from friends, neighbors, and family. The food has been delicious. One of our favorites was a taco dinner Bridgette made for us, complete with a cold pitcher of watermelon lemonade.
This lemonade was everything y’all! It was pretty–a sunset pink with little slices of lemon and chunks of watermelon. It was also simply delicious. We sucked it down before the day was over.
Sr. was still in the ICU and didn’t get to enjoy the lemonade with us so this weekend I decided to try and recreate it. I texted Bridgette for the recipe but there wasn’t one. She totally winged it! Bridgette did share what she could remember of how she made it so the girls and I took that and ran with it.
Now I have to be honest, Bridgette’s recipe included fresh squeezed lemons and organic cane sugar… I didn’t have enough lemons to make lemonade so I just used good ole Country Time lemonade mix–a pantry staple in our house when the weather is warm. We also added a garnish of lemon balm from the garden!
Watermelon Lemonade Recipe
Prep Time: 10 – 15 minutes
This recipe uses 3 parts lemonade, one part watermelon juice. You can use whatever lemonade recipe you prefer–whether fresh squeezed or premixed.
- 1 ripe watermelon
- 3+ cups of your favorite lemonade
- Lemon slices (optional)
- A few leaves of lemon balm (optional)
- Make your lemonade. You’ll need at least 3 cups.
- Cut and juice the watermelon. You’ll need at least on cup of watermelon juice and a few cubes for garnishing your lemonade. To juice you can take what pools form cutting the watermelon, or you can make juice by placing watermelon in a cup or bowl and mashing it with a fork. Strain the watermelon juice into a measuring cup.
- Mix lemonade and watermelon juice in a pitcher – 3 parts lemonade and 1 part watermelon.
- Garnish with lemon slices, cubes of watermelon, and lemon balm leaves.
Voila! Serve chilled or over ice.