Enjoy this refreshing summer treat that can also be used as a base for cocktails or non-alcoholic spritzer with a bit of seltzer added.
Makes 1 quart of lemonade, 3-4 servings
What you’ll need:
- 3 cups diced watermelon, in half-inch pieces.
- ½ cup fresh-squeezed lemon juice, from 3-4 lemons
- ¼ cup of sugar
- ¼ cup of water
- 1 cup of ice cubes
- Place watermelon in a blender and puree until smooth. Let puree settle for about 5 minutes until the pulp rises to the top and the clearer juice remains at the bottom. Pour through a fine-mesh strainer, and rub with a spoon to extract juice from the pulp, leaving about 2 teaspoons of pulp behind.
- Place ¼ cup sugar and ¼ cup water in a saucepan and bring to a boil, stirring to dissolve sugar. When sugar is completely dissolved, turn off the heat. Add sugar syrup, lemon juice, and 1 cup ice to strained watermelon puree, and stir to melt ice. Taste and check for the balance of lemon juice to sugar, and adjust if necessary.
- For minty watermelon lemonade, rub 2 sprigs of mint in between your palms until bruised and very fragrant. Add to lemonade.
- Serve over ice with lemon slices and watermelon triangles.