Today’s recipe is inspired by the flavors of Ghana, where heavy watermelons pile up in the markets all summer long. This sweet/tart drink uses up the juicy fruit up quickly – perfect if there’s a lack of refrigeration (or – ahem – if there’s no room in the refrigerator for a half-eaten watermelon). So, scoop up your leftover watermelon for a pitcher of this rosy drink – you’ll be sitting pretty when the mid-summer sun tries to beat you down.
| Servings | Prep Time |
| 1.5 quarts | 20 minutes |
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Today’s recipe is inspired by the flavors of Ghana, where heavy watermelons pile up in the markets all summer long. This sweet/tart drink uses up the juicy fruit up quickly – perfect if there’s a lack of refrigeration (or – ahem – if there’s no room in the refrigerator for a half-eaten watermelon). So, scoop up your leftover watermelon for a pitcher of this rosy drink – you’ll be sitting pretty when the mid-summer sun tries to beat you down.
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Ingredients
- 1 cup lemon juice , freshly squeezed (3-4 large lemons)
- 6 cups watermelon , freshly scooped and blended (3.5 cups after blending)
- 1/2 cup sugar (or to taste)
- 1/4 cup water
- 2 cups ice (plus more for glasses)
Servings: quarts
Units:
Instructions
- Juice your lemons.
- Scoop watermelon into a blender and blend. Then splash in the unstrained lemon juice and strain all together.
- Meanwhile, heat up the water and sugar in a small saucepan. You may like more or less sugar—depending on how sweet the watermelon is. Simmer gently until the sugar dissolves. Pour into the strained watermelon mixture.
- Next, add 2 cups ice and let chill in the refrigerator until needed.