Hydrating watermelon and coconut water meet up with tangy lemons and tart raspberries in this refreshing and thirst-quenching watermelon, raspberry lemonade.
It’s officially summer and that means watermelon season is in full swing. Ripe, juicy watermelons are truly something special and this is the season to enjoy the pretty pink-fleshed fruit.
Summer of course is also lemonade season and I’m particularly partial to the tongue tickling tartness of fresh lemonade on a sweltering summer day. The perfect combination of sweet and tart, it’s like summer in a glass and a symbol of the season.
This tart pink watermelon raspberry lemonade is entirely naturally sweetened; there are no added sugars or sweeteners, only fresh fruit and coconut water.
Cubes of juicy watermelon are whizzed together with raspberries and lemon juice and then added to naturally sweet and electrolyte-rich coconut water to create a lemonade that’s super hydrating and bright in both color and flavor.
Due to their high water and potassium content, watermelons are a refreshingly tasty way to rehydrate when the temperature rises. While many people may know that tomatoes are a good source of lycopene, watermelons actually surpass them, giving us another great reason to enjoy them.
Coconut water also packs the power of potassium and is a natural way to replenish electrolytes and rehydrate on a hot day. Add a pinch of mineral rich sea salt (like you would to the rim of a margarita glass) and you’ll have a thirst-quenching and all-natural post-hike or swim kind of drink.
Best of all this cool refreshing lemonade comes together in minutes, which is a good thing since you’ll want to keep a pitcher handy in the fridge this summer.
What are you most looking forward to this summer?
Serves Serves 6 to 8
10 minPrep Time
2 hr, 10 Total Time
Save RecipeIngredients
- 2 lb/ 900g seedless watermelon, cubed (from about a small melon)
- 1 cup/140g fresh or frozen raspberries
- 1 cup/ 240ml freshly squeezed lemon juice (from about 8 lemons)
- 1 cup/240ml coconut water or filtered water (if using plain water you may want to add a little extra liquid sweetener like honey to taste if you like your lemonade on the sweeter side)
- A pinch of sea salt or Himalayan salt (optional)
- Crushed ice for serving
- Slices of watermelon, raspberries and lemon wedges for garnish (optional)
Instructions
- In a high speed blender or food processor, purée the watermelon, raspberries and lemon juice in until smooth. (You may need to do this in batches depending on the size of your blender or processor.)
- Press through a fine mesh filter to strain and transfer to a large pitcher. Add the coconut water (or plain water if using) and stir to combine.
- Refrigerate for at least 2 hours to chill.
- Pour over ice in glasses, top up with a little sparkling water for a fizzy version or a shot of vodka for a cocktail version.
- Finish each glass with a pinch of salt and garnish with slices of watermelon, raspberries or lemon wedges if desired and serve.
Notes
Naturally-Sweetened, Refined Sugar-Free, Vegan, Paleo
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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