We need to buy those umbrellas that go in fun drinks at Mexican restaurants. I think that’s the finishing touch missing from our Watermelon Lemonade. Well that and alcohol. And maybe a beach.
Kara and I both order lemonade from restaurants regularly. It’s sweet, crisp and totally refreshing. And Trader Joe’s sells a Strawberry Lemonade that is to.die.for. It’s no wonder Watermelon Lemonade popped into our heads at the first sign of nice weather. This stuff is good. Like the perfect combination of sweet and tart. You’ve got to try it!
Note: Our recipe below is loosely written because the amount of simple syrup is dependent on 1. how sweet you like your lemonade and 2. how naturally sweet the watermelon is. So…gradually add the water and the simple syrup until you get the exact sweetness you’re looking for.
Yield: 3-4 Servings
3-4 cups cold watermelon, cut into cubes
5 cups water, divided
1 cup sugar
juice from 2 lemons
Start with the simple syrup. In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, stirring, until sugar has dissolved. Place in the fridge to cool.
Cut the seedless watermelon into cubes, you’ll want 3-4 cups total. Set aside.
In a deep bowl or large measuring cup, combine lemon juice, half the simple syrup, half the remaining water and the watermelon cubes. Use an immersion blender to blend until smooth. Taste and add more water or more simple syrup depending on the level of sweetness you prefer. Serve in glasses over ice.
Can easily be adapted to include alcohol.
Source: a Live Love Pasta original