A quick and easy refreshing slushy treat with strawberries, fresh lemons, and coconut sugar for a simple frozen watermelon lemonade.
You’ll love this frozen watermelon lemonade recipe for its readily available simple ingredients. You won’t need a giant watermelon; use a personal-sized one for a couple of drinks.
It is also quick to prep; just peel, chop, and place in your freezer for at least 4 hours. Furthermore, adding strawberries gives a sweeter taste with less sugar content.
In addition, coconut sugar is used instead of regular sugar, which is low on the glycemic index (GI). We want a bursting, tasty punch, not a sugar rush! For example, low-GI foods are absorbed and digested much slower, preventing a spike in your blood sugar. So let's enjoy!
Looking for more sweet treats? Try the Strawberry and Banana Shortcake recipe. And if you are in the mood for a decadent dessert, check out the Mango Cookies and Cream No-Churn Ice Cream and Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream posts. In addition, if you have a Ninja CREAMi, you must try the Papaya Rum Coconut Nice CREAMi.
Ingredients and Instructions
For this straightforward recipe, blend frozen watermelon chunks with ripe strawberries, fresh lemon juice, and coconut sugar.
See the watermelon lemonade recipe card for quantities.
Whenever I need to freeze fresh items, I use a sheet pan for a flat surface with parchment paper to prevent sticking with easy release. For instance, spread all the ingredients out to prevent sticking if moisture is in the food during freezing. Spreading out also helps with decreasing the freezing time.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
- Coconut Sugar - Regular sugar will work; just use the same unit amount for the coconut sugar.
- Lemon - Try lime for a tropical twist.
- Quicker Methods - Use already prepared frozen watermelon that comes in a bag. You can also use already prepared lemonade (not lemon drink) and reduce the amount of sugar from the recipe to at least half.
- Blender - Used to make the watermelon lemonade slushy. To develop this recipe, I used the Vitamix Professional Series Blender. I've used Vitamix for years, even in the professional kitchen.
- Citrus Squeezer - Can be used to make freshly squeezed lemon juice. I used my KitchenAid Citrus Squeezer.
- Sheetpan - For laying out the watermelon chunks to freeze, like the highly rated Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pan.
Kitchen Must Haves - Find other tools I use here.
This drink can not be stored; it must be consumed immediately since it is icy.
I made sure to mention the lemons to be medium. Supermarkets are selling items bigger and bigger these days. However, try to stick to a medium-sized lemon. I understand the benefit of the large lemons yielding more juice, but you don’t want to have sour lemonade for this recipe!
Frequently Asked Questions
In the professional kitchen, we used to use blasters, and if you notice, when you buy frozen products, they are individually frozen, not clumped together. You’ll know an item was melted and refrozen when you purchase something that is supposed to be frozen and clumped up. Try to avoid these items. Plus, the faster they freeze, the less chance for odor absorption and freezer burns.
Looking for other sweet recipes like this? Try these:
Pair those sweet treats with something spicy!
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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