2000s Recipes + Menus


Makesabout 1 gallon (serves 16)
  • Active time:30 min
  • Start to finish:30 min
June 2008
You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You’ll want a pitcher of it in the refrigerator all summer.
  • 1 (12-lb) watermelon (preferably seedless)
  • 1/4 cup sugar, divided
  • 4 teaspoons fresh lemon juice, divided
  • 16 cups ice cubes, divided
  • Garnish:

    lemon slices; mint sprigs
  • Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.
Cooks’ note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.
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