I’m sharing my easy, hydrating watermelon and cucumber drink recipe that uses fewer than ten ingredients and only five steps, includes a refined sugar-free option, and can be served as a mocktail or a cocktail.

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I can’t get over how simple this Watermelon Cucumber Lemonade is. Blending seedless watermelon with cucumber gives that spa like coolness that makes everything feel lighter, like you’re stealing a minute of calm in a crazy day.

It’s hydrating and bright, totally a Lemonade With Cucumber vibe that somehow feels fancy but is stupid easy. I always end up making more because people grab it before it even chills, and sometimes I tell them to call it a Watermelon Mint Lemonade just to sound bougie.

Trust me, one sip and you’ll be planning when to make it again.

Ingredients

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Watermelon: Juicy base, mostly water and natural sugars, gives sweetness and refreshing body.
Cucumber: Crisp, mild flavor, adds fiber and subtle vegetal coolness, it’s low calories.
Lemon: Tart lemon juice brightens, adds vitamin C and acidity to balance sweetness.
Sweetener: Controls sweetness, syrup blends smooth, honey adds floral notes, use what you prefer.
Sparkling water: Light fizz lifts the drink, makes it feel festive without extra sugar or calories.
Mint or basil: Herbs give aroma and freshness, mint is cooling basil is peppery, both brighten it.
Vodka or gin: Optional spirit for cocktails, vodka is neutral gin adds botanical complexity, skip if your sober.

Ingredient Quantities

4 cups seedless watermelon, cubed (about half a medium melon)

1 large cucumber, peeled and roughly chopped, about 1 cup

1/2 to 3/4 cup fresh lemon juice (about 3 to 4 lemons)

1/4 to 1/2 cup sweetener: simple syrup, or for a refined sugar free option use honey or agave, adjust to taste

2 cups cold water or sparkling water for fizz, more or less to taste

Ice, for serving

Fresh mint leaves or basil for garnish, optional

Pinch of salt to brighten the flavors, optional

1/2 to 1 cup vodka or gin if you want a cocktail, optional

How to Make this

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1. Prep the produce: cube 4 cups seedless watermelon, peel and roughly chop 1 large cucumber (about 1 cup), and squeeze 1/2 to 3/4 cup fresh lemon juice (3 to 4 lemons).

2. Make the sweetener: use 1/4 to 1/2 cup simple syrup, or for a refined sugar free option use honey or agave. If using honey, warm 2 to 3 tablespoons with a splash of hot water to loosen it so it mixes easier. Start with less, you can always add more.

3. In a blender add the watermelon, cucumber, lemon juice, your chosen sweetener, and a pinch of salt if using. Blend on high until totally smooth.

4. Taste the puree and adjust: add more sweetener if it needs it, or more lemon juice if it’s too sweet. This is the time to fine tune.

5. Strain the blended mixture through a fine mesh sieve into a pitcher if you want a silky smooth drink, pressing with a spoon. Skipping the strain keeps more fiber and is totally fine too.

6. Stir in 2 cups cold water for a mellow drink or 2 cups sparkling water for fizz, more or less to taste. If you want the bubbles, add the sparkling right before serving so it stays fizzy.

7. For a cocktail option stir in 1/2 to 1 cup vodka or gin, taste and adjust. For mocktail, skip the alcohol.

8. Serve over ice, garnish with fresh mint or basil leaves if you like, and enjoy. Store any leftovers chilled for up to 48 hours, shake or stir before serving.

Equipment Needed

1. Blender, high speed if you got one, to puree everything smooth
2. Chef’s knife for cubing the watermelon and chopping the cucumber
3. Large cutting board, big enough for half a melon
4. Citrus juicer or reamer, or just a fork if you dont have one, to get the lemon juice
5. Measuring cups and spoons for syrup, water and alcohol
6. Small saucepan or microwave-safe bowl to warm honey so it mixes easier
7. Fine mesh sieve plus a rubber spatula or spoon to press for a silky texture
8. Large pitcher to combine and chill the drink
9. Long spoon or ladle, serving glasses and ice tongs or scoop

FAQ

Q: Can I make this ahead of time? A: Yes. Blend and strain the base and refrigerate up to 48 hours. Add sparkling water and ice right before serving so it stays fizzy.

Q: How do I make simple syrup if I dont have any? A: Combine equal parts sugar and water, heat gently until sugar dissolves, then cool. For honey or agave thin with a little warm water so it mixes easily.

Q: Do I have to strain the mixture? A: No. Straining gives a clear, smooth drink. Leaving the pulp in makes it more rustic and filling, both are fine.

Q: Can I make this alcoholic and how much should I add? A: Yes. Add 1/2 to 1 cup vodka or gin to the whole pitcher depending how strong you want it. Stir, taste, then pour over ice.

Q: My lemonade tastes bland, what do I do? A: Brighten it with a splash more lemon juice or a pinch of salt. If too sour add a bit more sweetener or watermelon juice.

Q: Any ideas for serving or variations? A: Try muddled mint or basil, a splash of lime instead of lemon, or freeze into popsicles for kids and non drinkers.

Watermelon Cucumber Lemonade Recipe Substitutions and Variations

Watermelon: use 4 cups cantaloupe or honeydew for similar sweetness and texture, or 3 cups hulled strawberries plus 1/2 cup water for a bright berry twist if you dont have melon.
Cucumber: swap with 1 cup peeled zucchini or 3 celery stalks, roughly chopped, to keep that watery crispness; or muddle a handful of mint for a herb-forward version.
Fresh lemon juice: replace with equal amount lime juice for a sharper tang, or use 3/4 cup white grapefruit juice if you want something a bit sweeter and more floral.
Sweetener: try 1/4 to 1/2 cup maple syrup for a richer flavor, or 2 to 3 tablespoons agave or honey if you want a milder, less processed sweetener; you can also use 1/4 cup granulated sugar dissolved in warm water.

Pro Tips

– Chill and freeze smart: keep your melon and cucumber cold before blending and toss a few watermelon cubes in the freezer to use as ice, they wont water the drink down and make it slushy fast. If you want extra cold without dilution use juice ice cubes.

– Balance, but taste as you go, dont trust measurements alone: start with less sweetener and less lemon than you think, then add more bit by bit. A tiny pinch of salt will make the flavors pop, it’s subtle but does work.

– Decide your texture early: strain for a silky, cafe style drink or skip the sieve if you want more body and fiber, just stir well before pouring. If using sparkling water add it last, right before serving so the bubbles stay.

– Brighten and garnish like a pro: bruise or muddle mint or basil briefly to wake up the oils, or freeze herbs into ice cubes for pretty glasses. For boozy versions use cold vodka or gin, add it slowly and taste, you can always add more but you cant take it out.

Watermelon Cucumber Lemonade Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Blender, high speed if you got one, to puree everything smooth
2. Chef’s knife for cubing the watermelon and chopping the cucumber
3. Large cutting board, big enough for half a melon
4. Citrus juicer or reamer, or just a fork if you dont have one, to get the lemon juice
5. Measuring cups and spoons for syrup, water and alcohol
6. Small saucepan or microwave-safe bowl to warm honey so it mixes easier
7. Fine mesh sieve plus a rubber spatula or spoon to press for a silky texture
8. Large pitcher to combine and chill the drink
9. Long spoon or ladle, serving glasses and ice tongs or scoop

Ingredients

4 cups seedless watermelon, cubed (about half a medium melon)
1 large cucumber, peeled and roughly chopped, about 1 cup
1/2 to 3/4 cup fresh lemon juice (about 3 to 4 lemons)
1/4 to 1/2 cup sweetener: simple syrup, or for a refined sugar free option use honey or agave, adjust to taste
2 cups cold water or sparkling water for fizz, more or less to taste
Ice, for serving
Fresh mint leaves or basil for garnish, optional
Pinch of salt to brighten the flavors, optional
1/2 to 1 cup vodka or gin if you want a cocktail, optional

Directions

Prep the produce: cube 4 cups seedless watermelon, peel and roughly chop 1 large cucumber (about 1 cup), and squeeze 1/2 to 3/4 cup fresh lemon juice (3 to 4 lemons).
Make the sweetener: use 1/4 to 1/2 cup simple syrup, or for a refined sugar free option use honey or agave. If using honey, warm 2 to 3 tablespoons with a splash of hot water to loosen it so it mixes easier. Start with less, you can always add more.
In a blender add the watermelon, cucumber, lemon juice, your chosen sweetener, and a pinch of salt if using. Blend on high until totally smooth.
Taste the puree and adjust: add more sweetener if it needs it, or more lemon juice if it’s too sweet. This is the time to fine tune.
Strain the blended mixture through a fine mesh sieve into a pitcher if you want a silky smooth drink, pressing with a spoon. Skipping the strain keeps more fiber and is totally fine too.
Stir in 2 cups cold water for a mellow drink or 2 cups sparkling water for fizz, more or less to taste. If you want the bubbles, add the sparkling right before serving so it stays fizzy.
For a cocktail option stir in 1/2 to 1 cup vodka or gin, taste and adjust. For mocktail, skip the alcohol.
Serve over ice, garnish with fresh mint or basil leaves if you like, and enjoy. Store any leftovers chilled for up to 48 hours, shake or stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.