Maybe it’s the season, or maybe it’s the work of Queen Beyoncé (all hail!), but I’m all about lemonade right now. I always go through unexplained drink-related phases, and right now it’s lemonade- green lemonade, strawberry lemonade, Arnold Palmers, whatever! I can’t get enough, and you know what they say, “when life gives you lemons”…
So where does melon come in? Growing up I was never a big fan of melons (as in I’d eat everything else in the fruit salad and give the melons back to my mom), but over the past year I’ve really developed a an appreciation for this juicy, colourful category of fruit. When my fruit-expert friend Sophie from Kitten and the Bear mentioned it’s a great time for melons in Ontario right now I knew it was time for my two new favourite things to meet in one tasty Spring drink.
I enlisted Paige from Studio Bicyclette (close friend, stylist extraordinaire and fellow lemonade lover) to whip up this 3-way recipe, and of course she just so happened to have perfectly coordinating glassware and photo backdrops in her kitchen. The fruit of our labour was three bright melon lemonades bursting with flavour and colour!
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3 Lemons, juiced
Canteloupe, watermelon and/or honeydew
Simple syrup or light agave syrup
Makes two glasses of each type of melon- alter recipe to make just one type (whole melon and 2 lemons for 4 servings)
1. Juice 3 lemons and set juice aside. Cube half of each type of melon.
2. Put 1/3 of the lemon juice, one of the cubed melon piles, and 1/4 cup of water in the blender, then blend on high until smooth.
3. Strain over your glasses to remove any chunks or foam, then sweeten to taste with simple syrup or agave (we did two tsp of simple syrup). Add ice, stir and serve!
4. Repeat the same steps with each type of melon, or double the recipe and make just one type at a time!
Photos by Paige of Studio Bicylette