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Summer Watermelon Lemonade | Sipping on this refreshing watermelon and pineapple lemonade is like taking a drink of pure summer!  Easy to make, and you can add a bit of alcohol for an adults-only beverage! | http://thechunkychef.com
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4.67 from 9 votes

Summer Watermelon Lemonade

The sweetest way to cool down this summer is by sipping this refreshing watermelon lemonade! Real watermelon gives this drink it's beautiful color!
Prep Time10 mins
Total Time10 mins
Course: Drink, Drinks
Cuisine: American
Servings: 8 servings
Calories: 142kcal


  • 1 cup water
  • 1/2 cup granulated sugar
  • 48 oz (6 cups) cubed fresh watermelon (seeds removed)
  • 1 1/2 cups 100% pineapple juice
  • 12 oz can frozen lemonade concentrate , thawed
  • 2 Tbsp granulated sugar (or coarse white sugar)
  • 1/2 tsp lemon zest
  • 1-2 Tbsp light corn syrup (can use lemon juice or water if preferred)


  • In small mixing bowl, combine water and granulated sugar, stirring until sugar dissolves.
  • To a blender, add watermelon cubes and sugar water mixture. Blend until smooth. Depending on the size of your blender, you may have to separate this step into batches.
  • Place a large fine mesh sieve over a large pitcher and pour in the pureed watermelon. Use the back of a wooden spoon or rubber spatula, pressing to remove liquid from the watermelon mixture. Discard solids.
  • Pour in thawed lemonade concentrate and pineapple juice. Refrigerate until cold, about 1-2 hours.


  • To a small plate, add a few tablespoons of sugar and ½ tsp lemon zest. Stir with a fork to combine. To another small plate, add a few tablespoons of light corn syrup. Dip top rims of serving glasses in corn syrup, then into the sugar mixture. Add ice cubes to each glass and pour in watermelon lemonade. Garnish with additional watermelon pieces and a pineapple leaf if desired.


If you’d prefer not to use lemonade concentrate, just use an equal amount (12 oz) of homemade lemonade (just make it strong).  6oz of lemon juice to 5 oz of water with 2 Tbsp of sugar stirred in should work just fine.
Recipe makes 8-9 cups.
Corn syrup seems to hold the sugar rim better than water or citrus juice, which is why I use it, but any other liquid can be substituted if you'd prefer.


Calories: 142kcal