Watermelon and basil: a lemonade that tastes like garden and summer. The lime ensures the melon doesn’t taste watery, while the basil adds a slightly peppery note. Little sugar, plenty of acidity — so it stays refreshing rather than sweet. The soda lifts the aromas and keeps it light.
And here’s what you’ll need for the Watermelon-Basil Lemonade
10 cl watermelon juice
2 cl lime juice
1 cl sugar syrup
6 basil leaves
Soda
Garnish: melon and basil
Here’s what matters
The melon must be strained, not blended. Too much flesh makes the lemonade mushy and cloudy. A fine sieve or a straining cloth removes the coarse fibers; the juice stays clear and light. If you don’t have a straining cloth, use a clean dish towel. Press the basil gently — don’t pound it — or it will turn bitter.
Variations
- Watermelon-Gin Fizz — add 4 cl London Dry Gin for a light long drink with juniper.
- With mint instead of basil — swap the 6 basil leaves for mint to give the lemonade a cooler, more classic note.
- With strawberries — add 3 cl strawberry purée to the melon for a sweeter, but also more complex flavor.
Common questions
Can the lemonade be prepared in advance?
Yes, but without the soda. Mix melon juice, lime, syrup and basil, then chill. Add ice and soda just before serving.
Which melon works best?
Seedless watermelon with deep red flesh. Pale or overripe melons taste watery and lack flavor.
Can you use store-bought melon juice?
You can, but most ready-made juices are too sweet and taste flat. Freshly strained melon has more depth and acidity.
