What do you do when life gives you 10 watermelons and 75 lemons all in one week? Well, besides trying to give away as many as possible, you make watermelon lemonade!
Our lemon tree is going nuts as usual, but most of our garden has given up for the summer (save for the endless stream of zucchini). However, even as the majority of the plants are done for the season, the watermelons are just now ready. It has been worth the wait. It is sweet and juicy, and we've been happily snacking on it daily.
This drink has been perfect in the intense heat we've been experiencing the last few days. I've already made two pitcher-fulls since Saturday.
1 cup granulated sugar
1 cup water
1 1/2 cups freshly squeezed lemon juice
12 cups cubed watermelon
Make the simple syrup: Place the sugar and water in a small saucepan over medium-high heat. Stir occasionally until the sugar dissolves, 3-5 minutes. Remove from the heat and let cool.
Working in batches, puree the watermelon in food processor (no need to remove seeds if your watermelon has them). Strain the watermelon puree through a fine mesh strainer into a large bowl, pressing on the pulp and seeds to extract as much liquid as possible.
Stir together the simple syrup, lemon juice and watermelon juice in a pitcher. Store in the refrigerator for up to one week.
Makes 2 quarts.