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
Need to make a substitution?
Preparation
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 by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.