Watermelon Lemonade

fresh taste of watermelon livens up this recipe Rozanne Gold: The Oprah Magazine Cookbook W-S Journal

Yield: 4 servings ( Serving Size: servings )
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  • 1 1/2 cup(s) cold water
  • 3/4 cup(s) freshly squeezed lemon juice
  • 1/2 cup(s) honey (sweetness may be adjusted by altering this amount)
  • 1 lemon, thinly sliced, for garnish
  • 1 1/2 pound(s) sliced seedless watermelon, rind removed
  • zest of 1 lemon


  1. 1. In a food processor, puree the watermelon until very smooth.
  2. 2. Set a mesh strainer over a bowl and pour the pureed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp.
  3. 3. Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside.
  4. 4. In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water.
  5. 5. Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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