Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water (for syrup)
- 1–2 fresh jalapeños, sliced
- 4 cups cubed seedless watermelon, chilled (about 1 1/4 lb / 570 g)
- 1/2 cup (120 ml) fresh lemon juice (3–4 lemons)
- 2 cups (480 ml) cold water or sparkling water
- Pinch fine sea salt (optional but recommended)
- Ice, plus extra watermelon, jalapeño slices, lemon wheels, and mint for garnish
Do This
- 1. Simmer sugar and 1/2 cup water with sliced jalapeños for 2–3 minutes; let steep 10 minutes, then strain.
- 2. Blend watermelon until completely smooth; strain through a fine-mesh sieve if you want it extra smooth.
- 3. In a pitcher, combine watermelon juice, lemon juice, 2 cups cold water (or sparkling), and a pinch of salt.
- 4. Stir in 3–6 tablespoons jalapeño syrup, tasting as you go until the sweetness and heat are just right.
- 5. Chill the pitcher for at least 30 minutes, if time allows, for the flavors to meld.
- 6. Fill glasses with ice, pour in the lemonade, and garnish with watermelon, jalapeño slices, lemon wheels, and mint.
- 7. Taste and adjust just before serving with more lemon juice, water, or jalapeño syrup as needed.
Why You’ll Love This Recipe
- Perfect balance of sweet, tart, and spicy for a refreshing twist on classic lemonade.
- Uses fresh watermelon and real lemon juice for bright, clean flavor.
- Customizable heat level: keep it gentle or turn up the jalapeño for a bold kick.
- Easy to batch for cookouts, picnics, and summer parties.
Grocery List
- Produce: Seedless watermelon, fresh jalapeños, lemons, fresh mint (optional).
- Dairy: None.
- Pantry: Granulated sugar, fine sea salt (optional), still or sparkling water, ice.
Full Ingredients
Jalapeño Simple Syrup
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1–2 fresh jalapeños, thinly sliced (1 for mild, 2 for medium-hot; leave some seeds in for extra heat)
Watermelon-Jalapeño Lemonade
- 4 cups cubed seedless watermelon, chilled (about 1 1/4 lb / 570 g flesh)
- 1/2 cup (120 ml) freshly squeezed lemon juice (from about 3–4 medium lemons)
- 2 cups (480 ml) cold water or cold sparkling water
- 3–6 tablespoons jalapeño simple syrup, to taste
- 1/8 teaspoon fine sea salt (optional, enhances flavor)
For Serving
- Ice cubes
- Extra watermelon wedges or cubes
- Fresh jalapeño slices
- Lemon wheels or wedges
- Fresh mint sprigs (optional but lovely)
Step-by-Step Instructions
Step 1: Make the jalapeño simple syrup
In a small saucepan, combine the sugar and 1/2 cup (120 ml) water. Add the sliced jalapeños. Place over medium heat and stir gently until the sugar is fully dissolved and the mixture just comes to a simmer, 2–3 minutes. Do not let it boil vigorously.
Once the edges are gently bubbling and the sugar is dissolved, remove the pan from the heat. Let the jalapeños steep in the hot syrup for 10 minutes to infuse flavor and heat. Taste carefully with a spoon; if you want it spicier, steep a few minutes longer.
Strain the syrup through a fine-mesh sieve into a heatproof jar or bowl, pressing lightly on the jalapeño slices to extract extra flavor. Discard (or snack on) the jalapeños. Let the syrup cool to room temperature while you prep the lemonade base.
Step 2: Prep and blend the watermelon
Remove the rind from the watermelon and cut the flesh into cubes, discarding any seeds if you are not using a fully seedless melon. Measure out 4 cups of cubed watermelon. For best flavor, make sure the watermelon is chilled; this keeps the lemonade extra refreshing.
Add the watermelon cubes to a blender. Blend on high speed until completely smooth and frothy, 30–45 seconds. If your blender is small, work in batches.
Step 3: Strain (optional) for a smoother texture
If you like a very smooth, juice-like lemonade, pour the blended watermelon through a fine-mesh sieve set over a large bowl or pitcher. Use a spoon or spatula to gently stir and press the liquid through, leaving the pulp behind. Discard the pulp.
If you prefer a thicker, slightly pulpy texture, you can skip this straining step and pour the blended watermelon directly into the pitcher.
Step 4: Mix the lemonade base
To the pitcher with the watermelon juice, add the freshly squeezed lemon juice and 2 cups (480 ml) of cold water or sparkling water. Stir in a pinch of fine sea salt, if using. The salt will not make it taste salty; it simply brightens the flavors and balances the sweetness.
Start by stirring in 3 tablespoons of the cooled jalapeño simple syrup. Taste, then add more syrup, 1 tablespoon at a time, until the lemonade is as sweet and spicy as you like. For most people, 4–6 tablespoons is ideal.
Step 5: Chill and adjust the flavors
Cover the pitcher and refrigerate for at least 30 minutes so the flavors can meld and the lemonade becomes icy cold. This rest time softens the edges of the jalapeño heat and lets the watermelon and lemon marry together.
Just before serving, taste again. If it is too strong or sweet, add a splash more cold water. If it needs more brightness, add a bit more lemon juice. If you want extra heat, stir in another spoonful of jalapeño syrup.
Step 6: Garnish and serve
Fill glasses to the top with ice cubes. Add a few small watermelon cubes and a slice or two of jalapeño to each glass. Pour the chilled watermelon-jalapeño lemonade over the ice.
Garnish each glass with a lemon wheel or wedge on the rim, a small watermelon wedge, and a sprig of fresh mint, if using. Serve immediately while icy cold, giving each glass a quick stir so the jalapeño spice is evenly distributed.
Pro Tips
- Control the heat: For a milder drink, remove most of the seeds and inner membranes from the jalapeños before adding them to the syrup. For extra heat, leave them in.
- Make it ahead-friendly: Prepare the jalapeño syrup up to 1 week ahead and keep it covered in the refrigerator. Mix the lemonade the day you plan to serve.
- Use very cold ingredients: Start with chilled watermelon, lemons, and water to minimize dilution from ice and keep flavors bright.
- Try sparkling: For a lightly fizzy version, replace still water with sparkling water and add it just before serving so the bubbles stay lively.
- Adjust sweetness gradually: Jalapeño syrup is potent. Add it in small amounts, tasting between additions, so you hit the perfect sweet-heat balance.
Variations
- Minty Watermelon-Jalapeño Lemonade: Blend a small handful of fresh mint leaves with the watermelon, or muddle mint in the bottom of each glass before adding ice and lemonade.
- Adult Version: For a cocktail-style drink, add 1–1 1/2 ounces (30–45 ml) of tequila, vodka, or white rum per serving. Stir well and garnish with extra jalapeño slices.
- Smoky Twist: Add a small pinch of smoked sea salt to the pitcher, or lightly char a few jalapeño slices under a broiler to use as a garnish for subtle smokiness.
Storage & Make-Ahead
Store any leftover lemonade in a covered pitcher or jar in the refrigerator for up to 2 days. The watermelon may separate slightly as it sits; simply stir or shake well before serving. For best flavor, keep the jalapeño simple syrup separate and add it just before serving if you plan to store the lemonade longer than a few hours. Ice should always be added directly to glasses rather than the pitcher so the drink does not become diluted. The jalapeño syrup can be made up to 1 week in advance and kept refrigerated in a sealed container.
Nutrition (per serving)
Approximate values per serving (1 of 4): about 150 calories; 0 g fat; 0 g saturated fat; 38 g carbohydrates; 34 g sugars; 1 g fiber; 1 g protein; 10–15 mg sodium. Actual values will vary based on the sweetness of your watermelon, the amount of syrup used, and any variations or added spirits.
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