I’m excited to share my Dragon Lemonade, made with fresh dragon fruit and lemons sweetened with simple syrup, and topped with diced dragon fruit, lemon slices, and mint for a jewel-toned drink that begs a second look.
I stumbled on this dragon fruit lemonade on a humid afternoon and couldn’t stop thinking about it. It blends bright fresh lemon juice with vividly pink dragon fruit, the seeds and all, and somehow tastes like summer in a glass.
I call it my Dragon Lemonade because it both looks wild and is oddly comforting, a little like a Fresh Fruit Drinks Homemade experiment that actually works. It’s simple enough for weeknights, fancy enough for company, and you will find yourself making it when you need a cheerful little boost, you’re gonna love the color.
Ingredients
- dragon fruit: bright magenta, subtly sweet, seeds add crunch, good fiber and antioxidants
- lemon juice: sharp sourness, vitamin C rich, lifts flavors and balances sweetness
- simple syrup: just sugar dissolved in water, makes drink smooth and sweet
- sparkling water: adds effervescence, lightens texture, makes it feel festive and refreshing
- mint: aromatic, small calorie hit, bright herbal note that cleanses the palate
- ice cubes: chill and dilute slowly, keeps balance, dont overfill or it gets watery
- pinch of salt: tiny boost to flavor, makes citrus and fruit pop
Ingredient Quantities
- 2 medium dragon fruit, about 1 1/2 cups flesh (roughly 2 fruits, seeds can stay)
- 1 cup fresh lemon juice, about 6 to 8 lemons worth
- 1 cup simple syrup (1 part sugar to 1 part water)
- 4 to 5 cups cold water or sparkling water for a fizzy option
- 1/2 cup extra diced dragon fruit for topping
- 6 to 8 lemon slices for garnish
- 8 to 10 fresh mint sprigs for garnish
- Ice cubes for serving
- Pinch of salt, optional but brightens flavor
How to Make this
1. Cut the dragon fruit in half and scoop out the flesh into a bowl, reserving about 1/2 cup diced for topping; roughly 2 fruits should give you about 1 1/2 cups of flesh, and the seeds can stay.
2. Juice 6 to 8 lemons until you have about 1 cup fresh lemon juice, removing any seeds.
3. If you need to make the simple syrup, combine equal parts sugar and water in a small saucepan, heat gently until the sugar dissolves, cool to room temp and measure out 1 cup.
4. Put the dragon fruit flesh in a blender and puree until smooth but not totally paper thin if you like a little texture; pulse a few times for a chunkier look.
5. In a large pitcher stir together the dragon fruit puree, 1 cup fresh lemon juice, 1 cup simple syrup and a pinch of salt if using; taste and tweak sweetness or tartness now.
6. Add 4 to 5 cups cold water for still lemonade, or use cold sparkling water for a fizzy version; start with 4 cups and add more until the strength is where you like it.
7. Fill glasses with ice cubes, pour the lemonade over the ice, and if you used sparkling water add it just before serving so it keeps its fizz.
8. Top each glass with some of the reserved 1/2 cup diced dragon fruit, a lemon slice and a sprig of fresh mint; gently clap the mint between your hands first to wake up the aroma.
9. Chill any unused lemonade in the fridge for at least 30 minutes so the flavors meld, it keeps well for a couple of days but add fresh mint and lemon slices right before serving for best look and flavor.
Equipment Needed
1. Cutting board, sturdy for chopping fruit
2. Sharp chef’s knife or paring knife for halving and trimming
3. Spoon or melon baller to scoop the dragon fruit flesh
4. Medium bowl to hold the scooped fruit and reserved dice
5. Citrus juicer or hand reamer to get about 1 cup lemon juice
6. Small saucepan for making simple syrup, if needed
7. Blender to puree the dragon fruit (pulse for texture)
8. Large pitcher to mix and chill the lemonade
9. Measuring cups and spoons plus a fine mesh strainer if you want to catch seeds or pulp
FAQ
Dragonfruit Lemonade Recipe Substitutions and Variations
- Dragon fruit flesh (1 1/2 cups): swap with 1 1/2 cups mashed raspberries or strawberries. Similar texture and lots of color, but they’re a bit tarter so taste and add a little extra syrup if needed.
- Fresh lemon juice (1 cup): use 1 cup fresh lime juice for a sharper twist, or 1 cup blood orange juice for a sweeter, more floral lemonade. Adjust sweetness to taste.
- Simple syrup (1 cup): replace with 3/4 to 1 cup honey syrup (mix equal parts honey and warm water) or agave syrup. Both are sweeter than sugar so start with less and add more if you want.
- Cold water / sparkling (4 to 5 cups): use unsweetened coconut water for a tropical note or chilled green tea for a lighter, herbal version. If using coconut water cut back on added sweetener a bit.
Pro Tips
1) Taste as you go, start with about half the simple syrup then add more if needed, its way easier to sweeten later than to fix an over sweet batch.
2) If you want a super smooth drink push the puree through a fine mesh, but dont bother if you like little bits and the speckled look, the seeds are edible and kinda fun.
3) Make ice cubes from the lemonade and use those, they wont water it down and they keep the color and flavor consistent as they melt.
4) Keep everything really cold and add sparkling water at the last minute so it stays fizzy, and lightly clap or bruise the mint instead of crushing it or it can turn bitter.
Dragonfruit Lemonade Recipe
I’m excited to share my Dragon Lemonade, made with fresh dragon fruit and lemons sweetened with simple syrup, and topped with diced dragon fruit, lemon slices, and mint for a jewel-toned drink that begs a second look.
8
servings
115
kcal
Equipment: 1. Cutting board, sturdy for chopping fruit
2. Sharp chef’s knife or paring knife for halving and trimming
3. Spoon or melon baller to scoop the dragon fruit flesh
4. Medium bowl to hold the scooped fruit and reserved dice
5. Citrus juicer or hand reamer to get about 1 cup lemon juice
6. Small saucepan for making simple syrup, if needed
7. Blender to puree the dragon fruit (pulse for texture)
8. Large pitcher to mix and chill the lemonade
9. Measuring cups and spoons plus a fine mesh strainer if you want to catch seeds or pulp
Ingredients
-
2 medium dragon fruit, about 1 1/2 cups flesh (roughly 2 fruits, seeds can stay)
-
1 cup fresh lemon juice, about 6 to 8 lemons worth
-
1 cup simple syrup (1 part sugar to 1 part water)
-
4 to 5 cups cold water or sparkling water for a fizzy option
-
1/2 cup extra diced dragon fruit for topping
-
6 to 8 lemon slices for garnish
-
8 to 10 fresh mint sprigs for garnish
-
Ice cubes for serving
-
Pinch of salt, optional but brightens flavor
Directions
- Cut the dragon fruit in half and scoop out the flesh into a bowl, reserving about 1/2 cup diced for topping; roughly 2 fruits should give you about 1 1/2 cups of flesh, and the seeds can stay.
- Juice 6 to 8 lemons until you have about 1 cup fresh lemon juice, removing any seeds.
- If you need to make the simple syrup, combine equal parts sugar and water in a small saucepan, heat gently until the sugar dissolves, cool to room temp and measure out 1 cup.
- Put the dragon fruit flesh in a blender and puree until smooth but not totally paper thin if you like a little texture; pulse a few times for a chunkier look.
- In a large pitcher stir together the dragon fruit puree, 1 cup fresh lemon juice, 1 cup simple syrup and a pinch of salt if using; taste and tweak sweetness or tartness now.
- Add 4 to 5 cups cold water for still lemonade, or use cold sparkling water for a fizzy version; start with 4 cups and add more until the strength is where you like it.
- Fill glasses with ice cubes, pour the lemonade over the ice, and if you used sparkling water add it just before serving so it keeps its fizz.
- Top each glass with some of the reserved 1/2 cup diced dragon fruit, a lemon slice and a sprig of fresh mint; gently clap the mint between your hands first to wake up the aroma.
- Chill any unused lemonade in the fridge for at least 30 minutes so the flavors meld, it keeps well for a couple of days but add fresh mint and lemon slices right before serving for best look and flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 262g
- Total number of serves: 8
- Calories: 115kcal
- Fat: 0.5g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.2g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 69mg
- Carbohydrates: 28.5g
- Fiber: 0.9g
- Sugar: 28.5g
- Protein: 0.4g
- Vitamin A: 19IU
- Vitamin C: 31mg
- Calcium: 15mg
- Iron: 0.26mg