The Cook Book
Home » Written Recipes » Recipes » Drinks » Juices » Watermelon Lemonade

Watermelon Lemonade

Watermelon Lemonade ccexpress
Hiya! Today we will discuss about Watermelon Lemonade


8 cups seeded watermelon cut into 1-inch chunks
1 cup hulled and quartered fresh strawberries
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3 lemons)
2 cups water
Thin watermelon wedges with the rind (to garnish)


In a food processor, pulse the watermelon, strawberries, and sugar until blended and smooth.
Strain through a fine-mesh strainer into a 2-quart container, pushing down on the solids to get all the juice. Add the lemon juice and enough of the water to make 1 1/2 quarts.
Chill until very cold. Serve over ice with a wedge of watermelon, if desired.

Watermelon Lemonade

You May Like

Latest Recipes

Top 10

Chefs Biography


Iced Espresso Recipe

To make the coffee ice-blocks: pour the coffee into 2 ice cube trays. Freeze until completely frozen.

The lava flow drink

The Lava Flow Drink Recipe

In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside. In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.

honey mint

Honey Mint Drink Recipe

Put mint, honey, black salt, ice, lime, carrots and white drink to the blender. Surge in the glass by garnishing lemon then serve.

turkey bacon avocado mini bagels

Turkey, bacon & avocado mini bagels

Mash the avocado with the lemon juice and a pinch of salt. Spread 2 bagel halves with cranberry sauce and 2 with avocado. Top the avocado halves with the turkey, bacon and leaves, then sandwich together with the cranberry halves. Wrap in cling film and chill until lunchtime.

chicken basil meatballs

Chicken & basil meatballs

Put the shallot into a food processor and pulse briefly to chop. Add all the remaining meatball ingredients, except for the oil, and blitz to make a soft purée. Shape into 24 mini meatballs with wet hands.

Heat a drizzle of the oil in a large non-stick frying pan. Add half the meatballs and fry for 5 mins, moving them around the pan to evenly colour them. Remove from the pan and cook the remaining meatballs. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

To serve, warm the meatballs, if you like, at 180C/160C fan/gas 4 for 10 mins, then arrange half in the chicory leaves, top with some chilli sauce and sprinkle with the onion and peanuts.

For the pepper version, thread the meatballs onto 12 cocktail sticks with the 2 chunks of pepper and 2 fresh basil leaves either side.