2000s Recipes + Menus
Watermelonade
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.
- Keywords
- ruth cousineau,
- beverage,
- watermelon,
- lemon,
- fruit
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