Fresh Watermelon Lemonade
Friday - June 25, 2021 10:48 pm ,
Category : DRINKS
Ingredients:
8 cups cubed watermelon, from 1 (5-pound) watermelon
1 to 1 1/2 cups freshly squeezed lemon juice, from 5 to 6 large lemons, to taste
1 to 1 1/2 cups sugar, to taste
4 to 5 cups water, to taste
Mini watermelon wedges, for garnish
Lemon slices, for garnish
Fresh mint sprigs, for garnish
Method:
Gather the ingredients.
Cut enough watermelon to produce about 8 cups of cubes; typically 5 pounds with the rind.
A quick way to cube watermelon: Cut the whole melon into quarters. For each quarter, score the fruit's flesh in a grid pattern without cutting into the rind. Starting about 1-inch from the top, cut across the length of the melon to produce cubes, carving the bottom layer off the rind.
Blend half of the watermelon cubes in a blender until smooth.
Strain the watermelon juice through a fine-mesh strainer to catch the seeds and pulp. Use a spoon to stir the pulp and release more juice. Blend and strain the remaining cubes, then let the watermelon juice continue dripping while you juice the lemons (the pulp will be nearly dry).
Juice enough lemons to produce about 1 1/2 cups of lemon juice; about 5 or 6 large lemons. Strain through a fine-mesh strainer to remove pulp and seeds.
In a pitcher, combine 4 cups each of cold water and watermelon juice with 1 cup each of lemon juice and sugar. Stir well until the sugar is completely dissolved. Taste and add more lemon juice, sugar, or water as needed.
Add ice to the pitcher if serving immediately or store covered in the refrigerator for up to 2 days. Serve over ice and garnish with watermelon and lemon slices and a sprig of mint.
8 cups cubed watermelon, from 1 (5-pound) watermelon
1 to 1 1/2 cups freshly squeezed lemon juice, from 5 to 6 large lemons, to taste
1 to 1 1/2 cups sugar, to taste
4 to 5 cups water, to taste
Mini watermelon wedges, for garnish
Lemon slices, for garnish
Fresh mint sprigs, for garnish
Method:
Gather the ingredients.
Cut enough watermelon to produce about 8 cups of cubes; typically 5 pounds with the rind.
A quick way to cube watermelon: Cut the whole melon into quarters. For each quarter, score the fruit's flesh in a grid pattern without cutting into the rind. Starting about 1-inch from the top, cut across the length of the melon to produce cubes, carving the bottom layer off the rind.
Blend half of the watermelon cubes in a blender until smooth.
Strain the watermelon juice through a fine-mesh strainer to catch the seeds and pulp. Use a spoon to stir the pulp and release more juice. Blend and strain the remaining cubes, then let the watermelon juice continue dripping while you juice the lemons (the pulp will be nearly dry).
Juice enough lemons to produce about 1 1/2 cups of lemon juice; about 5 or 6 large lemons. Strain through a fine-mesh strainer to remove pulp and seeds.
In a pitcher, combine 4 cups each of cold water and watermelon juice with 1 cup each of lemon juice and sugar. Stir well until the sugar is completely dissolved. Taste and add more lemon juice, sugar, or water as needed.
Add ice to the pitcher if serving immediately or store covered in the refrigerator for up to 2 days. Serve over ice and garnish with watermelon and lemon slices and a sprig of mint.
