These days don’t stand a chance against this summer swallow. It dyads the hydrating power of watermelon with the perfect pucker of bomb for the ideal lesson. It’s sophisticated enough for brunch but hits the spot after mowing the field.
It’s also the lazy person’s libation Just seed and cell a couple failures and cell some( seedless) watermelon and throw it all in the blender. The only other constituents you need are water and sugar because the melon is doing the heavy lifting then. mix, strain, and serve over ice.
RECIPE :
Watermelon Lemonade
PREPE TIME : TOTAL TIME :
5 mins 5 mins
SERVINGS : 4 servings
YIELD : 5 cups lemonade
INGREDIENTS :
- 2 thin-skinned lemons (3 to 3 1/2 ounces each)
- 4 cups seedless watermelon, rind removed and cubed
- 1/3 cup sugar
- 2 cups cold water, divided
- Ice, for serving
METHOD :
1- Wash, trim, and seed lemons:
Wash the lemons to remove any dirt or wax. Trim the hard stem end, cut the lemons into quarters and remove the seeds. Cut lemon quarters into large chunks.
If your lemon has thicker skin, or if the blossom end is nubby, trim it to reduce bitterness.
2- Add ingredients into blender:
Combine the prepared lemons, watermelon, sugar, and 1 cup water in the carafe of a blender.
3- Blend lemonade:
Blend on high until smooth, about 30 seconds.
4- Strain the lemonade:
Strain the lemonade over a pitcher using a fine-mesh sieve. Use a silicone spatula to press the pulp against the strainer and wring out the remaining juice. You could discard the pulp, if you’d like.
5- Add the water and serve:
Add the remaining 1 cup water. Stir to combine. Serve lemonade over ice.
NUTRITION FACTS : (PER SERVING)
207 1g 56g 3g
CALORIES FAT CARBS PROTEINS
Bon appetite !!
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