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Our sister magazine All You shared this recipe. Check out the June issue in stores now.

Recipe by Southern Living June 2013

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Hector Sanchez; Styling: Heather Chadduck

Recipe Summary

Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Squeeze juice from lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, sugar, and kosher salt to a boil, stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process watermelon and 1 cup water in a blender until smooth; strain into pitcher. Stir in juice. Serve with ice.

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