Just Because Watermelon Lemonade
Looking for something just a little bit different?
Shake up the season with a twist on a classic summer sipper.
Makes about 6-8 servings
Prep: 15 minutes
Serve over ice
INGREDIENTS
4 cups watermelon, seedless and cubed
1 cup fresh-squeezed/real lemon juice
½ cup sugar
4 cups cool water
KITCHEN TOOLS
blender (or gallon zip bag and mug)
fine-mesh sieve
large bowl
spoon/spatula
small saucepan
pitcher, 2 - 2.5 liters
DIRECTIONS
STEP ONE: Make watermelon puree
Drop cubed watermelon into blender. And blend until smooth.
(This process can also be done without a blender. Place cubes in a gallon zip bag. Seal the bag after squeezing out most of the air or it will pop! Then carefully smash away with your palms or the bottom of a mug. If not smooth enough after smashing, dump watermelon into a large bowl and use another mashing utensil.)
STEP TWO: Strain the puree for less pulp (optional)
Place sieve over large empty bowl. Pour puree into sieve. Using spoon or spatula, mash sides of sieve to extract more juice. Discard or repurpose excess pulp leftovers.
STEP THREE: Simmer sugar into syrup
In small saucepan, combine ½ cup sugar and 1 cup cool water. Heat medium-low. Stir continuously to avoid burning until sugar is dissolved completely. Remove from heat and let cool to room temp.
STEP FOUR: Mix it all up
Pour into ingredients into pitcher: puree, lemon juice, syrup, and 3 cups cool water. Stir well.
STEP FIVE: Have a taste and make it yours
Not sweet enough? Add sugar in ¼ cup increments as desired. Stir well until dissolved and sample again.
Too concentrated? Add more water in ½ cup doses to dilute the mix.
Craving more tart? Add tablespoons of lemon juice as needed until just the right tanginess.
FINAL STEP: Serve or save
For immediate sipping, serve over ice.
Or save for later by chilling completely. Stir again before serving.
BONUS MOVES: Want to make it fancy?
Substitute regular water with some variation of fizzy water when you fill the pitcher.
REFERENCES