Watermelon Lemonade

in Beverages, Citrus, Lemon, Project Pastry Queen, Watermelon

Ashley of Delish chose this week’s Project Pastry Queen recipe: Watermelon Lemonade.

This recipe is the perfect example of why baking projects like Project Pastry Queen are so fun – I wouldn’t have ever made this recipe on my own. When it gets hot, my beverage of choice is usually an ice cold beer or a margarita. Alcohol aside, lemonade is next on that list. I don’t have to tell you how refreshing a frosty glass of Watermelon Lemonade was on an evening that saw the thermometer hit 101 with a “feels like” of 109.

It’s completely refreshing and my favorite non-margarita to drink on a hot day. I’ve made several pitchers. Some with tequila. Some with vodka. Some with just watermelon – it’s great and can be adjusted to suit your taste.

Thanks to Ashley for picking such a Southeast Texas-appropriate recipe! Check out the Watermelon Lemonade from rest of the Project Pastry Queen members and stay tuned next week for a summery twist on one of my all-time favorite Pastry Queen recipes: Rather Rich Corn Muffins.

Watermelon Lemonade

A perfectly refreshing summer drink with watermelon, citrus, and the optional shot of vodka or tequila.


  • 4 cups water, divided
  • 2 cups sugar
  • 1 cup fresh squeezed lime juice (10-12 limes)
  • 2 cups freshly squeezed lemon juice
  • 4 cups ice cubes
  • 2 cups diced watermelon
  • Mixed fruit of your choice, or use more watermelon
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1 lemon sliced into rounds
  • 1/2 cup (or more) vodka or tequila (optional)


  1. Combine 2 cups water and sugar in a medium saucepan. Turn the heat to medium-high and heat until sugar is dissolved and clear.
  2. Let simple syrup cool or put in an ice bath/fridge/freezer to expedite cooling to use right away.
  3. Add watermelon, lemon juice, lime juice, and 2 cups water in a large pitcher
  4. Add the ice cubes, diced watermelon, remaining fruit, and alcohol, if using.
  5. Add simple syrup to taste (and additional water if too tart). Stir well and chill until icy cold.
  6. Store any leftover simple syrup in a jar in the fridge.


Yields: 12 servings

Adapted from The Pastry Queen

Estimated time: 20 minutes

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