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Watermelon Lemonade

Make this in the summertime, when sweltering days coincide with watermelon season. It’s a beautiful and thirst-quenching drink that everyone loves, so make plenty. The watermelon adds a lot of beautiful pink color.

Recipe information

  • Yield

    makes 3 quarts

Ingredients

4 pounds watermelon, peeled and cubed (about 8 cups)
8 cups Lemonade (page 241) or Pink Lemonade (page 241)
8 triangular-shape, 1/2-inch-thick watermelon slices for garnish

Preparation

  1. Step 1

    Purée the watermelon, seeds and all, in a blender for about 10 seconds, or until just barely liquefied. Strain the liquefied watermelon through a coarse sieve.

    Step 2

    Combine the watermelon purée and lemonade in a large ice-filled pitcher.

    Step 3

    Chill thoroughly in the refrigerator. Serve in glasses over ice. Garnish each glass with a small triangle of watermelon.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsCold DrinkBeveragesPitcher DrinkLemonadeWatermelonMelonFruitNonalcoholicEasyQuickWeeknight Meals30 Minutes or LessBlenderFood ProcessorSummerCookbooks
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