Prep the watermelon: Chop the watermelon into rough chunks, about 3cm each. Remove any black seeds you spot — you should hear a soft thud as you drop them into the compost. The flesh should be bright pink and feel firm but give slightly under pressure.

Blend the base: Add the watermelon chunks to your blender. Pulse 3–4 times, then blend on medium speed for 30 seconds. You'll see the flesh break down into a frothy pink liquid with a sweet, fresh aroma that fills the kitchen immediately.

Strain the pulp: Place your fine-mesh sieve over a large bowl or directly over your pitcher. Pour the blended watermelon through the sieve, pressing gently with the back of a spoon. You should hear the juice dripping through, and the remaining pulp in the sieve will look dry and pale pink when you've pressed out all the liquid.

Add the lemon juice: Juice your lemons directly into the pitcher. The juice should be bright yellow and slightly pulpy — you'll smell the sharp citrus cutting through the sweet watermelon aroma. Stir it once to combine; the colour will shift from solid pink to a softer, coral hue.

Sweeten and dilute: Add the honey or agave syrup and the cold water. Stir vigorously with a long spoon for about 20 seconds. You'll notice the honey clinging to the spoon at first, but it will dissolve as you stir, and the liquid will become uniformly translucent.

Taste and adjust: Dip a clean spoon in and taste. It should be sweet with a bright, tangy finish. If it feels too sharp, add another teaspoon of honey and stir. If it feels too sweet, add a splash more lemon juice. The final colour should be a vibrant, sunset pink.

Chill (or serve immediately): Fill four glasses with ice cubes, then pour the lemonade over the ice. The ice will crackle and pop as the liquid hits it. Garnish with a sprig of mint and a thin lemon slice if you like — the mint releases an earthy, cool scent that lifts the whole drink.