1/4 cup (2 ounces) fresh-squeezed lemon juice

1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds

3 tablespoons (1 1/2 ounces) simple syrup*

3/4 cup (6 ounces) cold water

(via watermelon lemonade | smitten kitchen)