Use a citrus juicer or hand squeezer to extract juice from the lemon, removing any seeds and pulp. Set aside.
Add the cubed watermelon, lemon juice, honey, and a pinch of salt into the blender. Secure the lid firmly.
4 cups cubed watermelon
Blend on high speed until the mixture is smooth and slightly frothy, about 30-45 seconds. The puree should be evenly combined with no large fruit chunks remaining.
Place a fine mesh sieve over a large jug or pitcher and pour the blended mixture through it. Use a spoon or spatula to press the mixture, extracting as much liquid as possible while leaving pulp behind. Discard remaining solids.
Stir the strained juice thoroughly. Taste and adjust sweetness or salt if necessary. Chill the lemonade in the refrigerator for at least 10 minutes before serving.
Serve the watermelon lemonade over glasses filled with ice cubes, garnished with a small wedge of lemon or a sprig of mint if desired. The final appearance should be vibrant pinkish-red with a slightly pulpy texture and chilled, refreshing ambiance.
4 cups cubed watermelon
