
Few summer drinks hit as hard as a cold glass of watermelon lemonade made entirely from scratch. Blended seedless watermelon gets strained through a fine-mesh sieve, leaving you with a silky-smooth, brilliantly pink juice that needs absolutely nothing added to it beyond what's already on this list. That matters more than you might think — many store-bought fruit drinks and flavored lemonades sneak in thickeners and stabilizers that people following a carrageenan-free lifestyle have to watch out for. Here, a quick homemade simple syrup handles all the sweetness, and fresh-squeezed lemon juice brings the bright, tart backbone that makes this drink so refreshing. You control every single ingredient from start to finish, which means no label-reading anxiety and no unwanted additives. Serve it over a big pile of ice with a sprig of mint and a lemon slice, and it looks like something you'd pay ten dollars for at a rooftop bar. It's the kind of drink that disappears fast, so you might want to make a double batch.
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Combine the sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from the heat and let the syrup cool for 10 minutes.
Add the watermelon cubes to a blender and blend on high until completely smooth, about 30–45 seconds.
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