My 2-Ingredient Watermelemonade Is the Life of the Pool Party

Pool parties in SoCal are a frequent social pastime. Given our weather, how could we not indulge in the constant sun and warmth? Ever the “mom” of my friend group, I immediately think about how to keep everyone in attendance refreshed and hydrated, given the harsh sun.

While I’m known for showing up with a tray of homemade chewy brownies or a couple dozen malted chocolate chip cookies, years ago, an idea struck me for a nourishing fruit drink.

Lemonade was the inspiration—a true summer classic. Next, my favorite sweet, juicy summer fruit came to mind: watermelon. Could I make a lemonade, not with sugar, but puréed watermelon? Not only did it taste great and well-balanced, but I didn’t even need to add simple syrup; the watermelon provided more than enough sweetness and water to cut the tart lemon juice.

My friends were even more blown away by it. When I showed up with a giant mason jar full of pretty pink punch, they were intrigued by what I’d thrown together this time. Then they gave it a taste and couldn’t get enough, begging me to bring it to future gatherings. While I still tote my baked goods in the cooler months, my watermelemonade (so fun to say!) is now a staple at every beach birthday and pool party.

How To Cut Up a Watermelon

Lay the melon on its side, and, using a sharp knife, slice straight down to cut off about 1 inch from each end. Turn the melon on one of its cut, flat sides. It should have a barrel shape, with a flat top and bottom. Use your knife to cut away the rind and white flesh, following the curve of the melon. Chop the watermelon into one-inch chunks. If you spy any large seeds, pick them out. 

A Note on Puréeing Watermelon

I recommend pulsing to get the melon fully puréed, given how much liquid is in the food processor. If you turn it on full blast and stand back, the liquid can start to leak out. If you notice this while pulsing, gently pushing down on the processor lid can reduce leakage. Alternatively, you can use a blender instead of a food processor to purée the watermelon and lemon zest.

How To Make My 2-Ingredient Watermelemonade

For five to six servings (about 5 cups) of watermelemonade, you’ll need:

• 3 large lemons, plus more to taste
• 1 (4-pound) mini seedless watermelon, rind removed, flesh cut into 1-inch chunks (about 8 cups)
• Lemon wheels and/or small watermelon wedges for garnish, optional

Finely grate the zest of two of the lemons. Add half of the watermelon and the zest to a food processor. Pulse until the watermelon is puréed and the lemon zest is cut into smaller bits. It’s fine if a few chunks of watermelon refuse to break down, but the mixture should be very liquidy. Pour the juice into a pitcher or decanter with a 6-cup capacity or greater, and repeat with the remaining watermelon, transferring it to the pitcher.

Juice all of the lemons into the pitcher, straining out any seeds, and taste. Add more lemon juice as desired. Stir to combine, cover, and chill for at least 4 hours and up to 1 week. Serve garnished with lemon wheels and/or watermelon, if desired.