It’s May, and it’s cold here in Connecticut. So I am dreaming of all that the above photo represents: long summer days, no schedules or school buses, walking barefoot. This Watermelon Lemonade was a group effort last summer. My girls saw it in Martha Stewart’s Everyday Food and HAD to make it. And because the recipe involves smashing and grinding, my son also participated. Although the ingredients can be found all year, this drink is best enjoyed in the heat of the day, preferably outside.
adapted from Everyday Food, July/August 2008
- 2 lemons, quartered
- 1 cup fresh mint leaves
- 1/2 cup packed light-brown sugar
- 1/2 medium seedless watermelon, rind removed, flesh cut into chunks
- Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.
- In a blender or food processor, puree watermelon in batches until smooth; pour through a fine mesh sieve or not (we didn’t) into the pitcher. Serve over ice and refrigerate leftovers (there won’t be any).