Strawberry Watermelon Lemonade Juice
A refreshing blended juice combining sweet strawberries and watermelon with bright lemon juice and a hint of honey. This vibrant, naturally sweet drink is perfect for warm days and requires just five minutes to make. Serve it ice-cold straight from the blender or strain it for a smoother texture.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Makes
- 4 servings (about 4 cups / 950 ml)
Steps
Before you start
- Chill all glasses and serving pitcher in the freezer for at least 15 minutes before serving
- Prepare fruits by hulling strawberries and removing watermelon rind and seeds
- Have a fine mesh strainer ready if you prefer a smooth, pulp-free juice
Prepare the fruits
- Remove the hulls from the strawberries by holding each one and twisting out the leafy stem, discarding any bruised berries.
- Cut the watermelon in half, scoop out any seeds with a spoon or melon baller, and cut away the green rind.
- Cut the watermelon flesh into 1-inch cubes.
- Measure out 1½ cups (360 g) of strawberries and 4 cups (600 g) of watermelon cubes.
- If using ice cubes, place them in a freezer bag and break them slightly with a mallet or rolling pin for faster blending.
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Ready when: Fruits are cut into uniform cubes and strawberries are free of green leaves and bruises
Tip: Chill the watermelon in the refrigerator for 1–2 hours before cutting for easier handling and colder juice
Combine ingredients in blender
- Add the 1½ cups (360 g) of prepared strawberries, 4 cups (600 g) of watermelon cubes, ½ cup (120 ml) of freshly squeezed lemon juice, and 3 tablespoons (45 ml) of honey to a blender.
- Add 1 cup (240 ml) of ice-cold water or 1½ cups (200 g) of ice cubes.
- If using ice, start with just ½ cup (100 g) and add more as needed after the first blend.
- Add a tiny pinch of sea salt to enhance the fruit flavors.
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Ready when: All ingredients are in the blender pitcher
Tip: Use freshly squeezed lemon juice, not bottled, for the brightest flavor and natural acidity
Blend until smooth
- Secure the blender lid and blend on high speed for 45 to 60 seconds, until completely smooth with no visible fruit chunks.
- If your blender struggles, pulse for 10 seconds at a time, then blend on high for 20 seconds.
- If the mixture seems too thick, add 2–3 tablespoons (30–45 ml) more cold water and blend for another 10 seconds.
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Ready when: Mixture is smooth and pourable with no visible pulp or chunks; color is a vibrant pink-red
Tip: Don't over-blend, as this can warm the juice and affect flavor; 60 seconds is usually enough
Strain (optional)
- For a smoother, seedless juice, pour the blended mixture through a fine mesh strainer lined with cheesecloth into a large pitcher.
- Use the back of a spoon to gently press the pulp and extract all the liquid, then discard the pulp.
- This step takes about 2 minutes and is optional—many people prefer the juice with pulp for added fiber and body.
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Ready when: Clear pink juice flows through the strainer and pulp remains dry in the cheesecloth
Tip: If the juice clogs the strainer, tilt it slightly to one side to help the liquid flow
Serve immediately
- Pour the juice into pre-chilled glasses filled with 3–4 fresh ice cubes.
- Serve right away while the juice is coldest and most vibrant.
- If made ahead, store in a covered pitcher in the refrigerator and stir well before serving, as natural settling will occur.
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Ready when: Juice is poured into cold glasses and ready to drink
Tip: Chill your serving glasses in the freezer for 15 minutes before serving to keep the juice colder longer
Good to know
Tips
- For the coldest juice, freeze the blender pitcher in the freezer for 30 minutes before adding ingredients, then reduce the ice to ½ cup (100 g) to avoid dilution.
- If your strawberries or watermelon are not very sweet, increase the honey to 4 tablespoons (60 ml), but taste before adding more to avoid over-sweetening.
- Make this juice in the early morning when fruit is coldest, or chill all ingredients in the refrigerator for 2 hours before blending for the best results.
- For a fizzy version, top each glass with 2–3 tablespoons (30–45 ml) of sparkling water or club soda just before serving.
Make ahead
Store the blended juice in a covered pitcher in the refrigerator for up to 24 hours. The juice will separate slightly as it sits—stir or shake well before serving. Do not freeze, as ice crystals will degrade the fresh flavor and texture.
Storage & reheating
Room temperature: Do not store at room temperature; serve immediately. Refrigerator: Cover and store in a glass pitcher or airtight container for up to 24 hours. Stir well before serving. Freezer: Not recommended, as freezing alters the fresh fruit texture and bright flavor when thawed.
Substitutions
- raw honey or agave syrup → 2–3 tablespoons (30–45 ml) of agave nectar or maple syrup. Agave has a neutral flavor that won't overpower the fruit; maple syrup adds a subtle warmth. Use the lower amount with maple for a less sweet juice.
- fresh lemon juice → 3 tablespoons (45 ml) of fresh lime juice plus 1 tablespoon (15 ml) of lemon juice. Lime juice creates a tropical twist on the classic watermelon-strawberry combo. Reduce the amount slightly as lime is more tart than lemon.
- fresh watermelon, seeded and cubed → 4 cups (600 g) of fresh cantaloupe or honeydew melon, seeded and cubed. Cantaloupe will make the juice orange-pink with a slightly richer flavor; honeydew will create a pale green juice with a milder melon taste.
- fresh strawberries, hulled → 1½ cups (360 g) of fresh raspberries or blackberries. Raspberries will create a darker, more tart juice with tiny seeds (strain if desired). Blackberries add a deeper, almost wine-like flavor.
