Watermelon is 92 percent water, so it only makes sense to use it as an ingredient in a drink. In fact, one of my favorite things to do when eating a large slab of watermelon is to slurp the juice that collects like little lakes in the watermelon as I eat it. I don’t care if people think I’m ill-mannered. They’re just jealous.
Now that I’ve found this recipe, I don’t have to slurp my watermelon from the rind, but I probably still will. Check it out below. I haven’t tried it yet, but you can bet I will soon. In fact, this might make a good recipe to make to celebrate National Watermelon Day, coming up on August 3. (Thanks for the reminder, Louise!)
WATERMELON LEMONADE
INGREDIENTS
6 cups watermelon cubes (seeds removed)
1/4 cup raspberries, blueberries or other fruit
1 cup water
1/3 cup sugar
1/2 cup lemon juice
DIRECTIONS
Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Makes 4 servings (or just one really big one for yourself).
Dr. Penny Perkins-Veazie
Chef Harry Schwartz
Elizabeth Somer, M.A.
Josh Bailey
J-Slice
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