Watermelon lemonade with Mūn Hibiscus Kombucha is the most refreshing recipe for summer: tart, slightly sweet, with natural bubbles and a ruby pink colour that's visually stunning. In 10 minutes, you'll have a pitcher for 4 people with no added sugar, perfect for the pool, a picnic, or after-dinner.
About this summer lemonade
It's the adult and probiotic version of classic lemonade: freshly made watermelon juice, squeezed lemon, and a touch of Mūn Hibiscus Kombucha, our fermented tea with hibiscus flower and pomegranate. The kombucha provides natural acidity, very fine fizz, and a floral note that enhances the sweetness of the watermelon without resorting to sugar.
Ingredients (4 tall glasses)
- 500 g seedless watermelon flesh (cleaned weight)
- 2 large lemons (juice)
- 200 ml Mūn Hibiscus Kombucha, very cold
- 200 ml cold water (or sparkling mineral water)
- Ice cubes
- Optional: fresh mint leaves, 1 tsp raw honey or agave syrup
Step-by-step preparation
- Prepare the watermelon: remove the rind and dark seeds. Chop the flesh and weigh it (you should have 500 g net).
- Blend: process the watermelon in a blender or juicer until you get a homogeneous juice. If you want a finer, more elegant lemonade, strain it through a mesh sieve; if you prefer it with body and pulp, leave it as is.
- Mix the acids: squeeze the lemons and add the juice to the watermelon juice. Incorporate the cold water and, if using, the sweetener. Stir well.
- Chill for 30 minutes: leave the mixture in the pitcher in the fridge to chill thoroughly. This step is important: kombucha is only added at the end to prevent losing its fizz.
- Add the kombucha: just before serving, pour in the 200 ml of very cold Mūn Hibiscus Kombucha and mix carefully to preserve the bubbles.
- Serve: fill the glasses with ice, pour in the watermelon lemonade, and decorate with a mint leaf and a watermelon triangle on the rim.
Timings
- Preparation: 10 minutes
- Chilling: 30 minutes
- Total: 40 minutes
- Yield: 4 tall glasses (approx. 250 ml each)
Why Hibiscus Kombucha works so well
Watermelon is very sweet and very watery: it needs an acidic and aromatic counterpoint to avoid tasting flat. Mūn Hibiscus Kombucha provides three things that no industrial soft drink can give you:
- Colour: the ruby red of hibiscus blends with the pink of the watermelon, making the lemonade visually spectacular.
- Floral acidity: hibiscus has citrus notes that amplify the lemon without overpowering it.
- Natural bubbles: the fizz comes from fermentation, not injection, so it's fine and persistent.
Variations
- With vodka: add 30 ml of vodka per glass for a cocktail version.
- Intense mint: muddle 6-8 mint leaves at the bottom of the pitcher before mixing.
- With ginger: grate 1 cm of fresh ginger and add it when blending the watermelon.
- Red berries: incorporate a handful of strawberries or raspberries into the blender.
- No sugar: omit any sweetener; ripe watermelon already provides enough sweetness.
- Frozen Slushie: freeze the watermelon juice for 2 hours, blend it again, and add the kombucha at the end for a granita-like texture.
Common mistakes
- Adding the kombucha too early: you'll lose the bubbles. Always at the end, just before serving.
- Under-ripe watermelon: if the watermelon isn't sweet, the lemonade will be bland. Choose a watermelon that feels heavy for its size and sounds hollow when tapped.
- Not straining and then being surprised by the pulp: decide at the start if you want a smooth (strain) or full-bodied texture.
- Too much lemon: 2 medium lemons are enough; with 3, you'll overpower the watermelon.
- Serving without ice: extreme cold is part of the recipe; without ice, it loses its charm.
Frequently asked questions
Can I prepare it in advance?
Yes, up to 6 hours in the fridge, but always add the kombucha at the last moment.
Does yellow watermelon work?
Yes, it's delicious, although it loses the characteristic red colour.
How many calories does it have?
Around 60 kcal per glass if you don't add sweetener: almost all of it comes from the fruit.
Can I use another Mūn Kombucha flavour?
The Hibiscus is our recommendation for its colour and acidity, but the Original version also works if you want a more neutral taste.
Is it suitable for children?
The natural alcohol content of kombucha is less than 1.2% (must). If you prefer complete peace of mind for the little ones, substitute with sparkling water.
Can it be frozen as a popsicle?
Yes, without the kombucha. Pour the watermelon and lemon mixture into popsicle moulds and freeze for 4 hours.
When to enjoy it
It's the ideal drink for pool afternoons, beach lunches, park picnics, or terrace dinners. It also works as a welcome drink at barbecues or as a non-alcoholic base at a table where some are having cocktails and others are not.
Other verified recipes
- Homemade probiotic lemonade with kombucha
- Mocktail Hibiscus Kombucha, strawberries and liquorice
- Hibiscus Kombucha Mojitos
Recipe by Mūn Team
