Watermelon makes some of the most refreshing summer lemonades.
by Sue Lau | Palatable Pastime
I had some leftover watermelon from yesterday so I whipped it up into some lemonade. We never can eat a whole melon, not even the small ones, and I hate buying pieces already cut, but do love melon. This is really good.
I have made this a number of times and it is one of our favorites. I hate to put you through the work of removing the seeds, but not even those seedless melons can get by without the white ones being taken out.
I tend to love the big old-fashioned melons with a super large “heart” where the melon is sweetest and there are no seeds at all. But that’s not for lemonade. That’s for me. Eating it like steak! 😉
The black diamonds are good melons, as are the old sugar babies, but whichever ones you can find on the roadside are going to be the most special. Don’t hesitate to bring one home because you can’t eat it all in one sitting.
Just know that it is hot outside, and it’s time for lemonade.
Stay cool, and enjoy!
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- 4 cups watermelon juice (instructions below)
- 1 cup fresh squeezed lemon juice
- 3 cups cold filtered water
- 1/2 cup Splenda granular or sugar
- Fresh mint sprigs (optional)
- Cut fruit from melon and remove both white and black seeds. Puree fruit and strain; save solids to use in watermelon butter recipe or discard.
- Stir strained watermelon juice with lemon juice, water and sugar (to taste).
- Serve garnished with mint sprigs if you like (most times I don't bother).
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