I found a few lemonade recipes that I want to try and posted them back in April for To Taste Tuesday. Watermelon was on sale for $0.25/lb. at Smith’s, so I figured there was no time better than now to give Watermelon Lemonade a try.
This drink was absolute perfection with our burger dinner Saturday evening before Mother’s Day. It’s been pretty warm here the past week and a glass of ice cold Watermelon Lemonade really cools you off. We all loved the flavor combo. Eric couldn’t get enough of it. His usual favorites are water and orange juice, so to see him going back for seconds, thirds, and fourths of this…well, it was easy to see that this recipe had earned a “keeper” status in our house. The original recipe doesn’t mention straining, however I chose to strain the pureed watermelon over a fine mesh strainer to thin it out. I also left the mint out, because hubby isn’t a fan.
adapted from Southern Living
- 15 cups seeded and cubed watermelon
- 2 (12-ounce) cans frozen lemonade concentrate, thawed
- Garnishes: watermelon wedges
Process watermelon, in batches, in a blender or food processor until smooth. Strain through a fine mesh strainer into a large pitcher. Add lemonade concentrate and whisk to combine. Serve chilled and over ice.