Watermelon Lemonade
Serves 4
Mary Sue Milliken and Susan Feniger, chef-owners of the popular Border Grill and Ciudad restaurants in Los Angeles, contributed this easy-to-make summer cooler. Choose a seedless watermelon to make quick work of the recipe.
5 pounds watermelon, seeded and diced
Juice of 4 fresh lemons
1 cup sugar
1 cup water
1/2 teaspoon salt
Extra lemon and sugar, to taste
Combine all the ingredients in a blender and purée until smooth. Add more lemon juice or sugar to taste. (The sweetness of the watermelon will affect this ratio.)
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Yixing222 8/5/10
After reading the recipe I had my doubts about the quantity of watermelon, water, and lemon juice. It worked perfectly and was fabulous! Take the time to strain the pulp...the results are well worth it.
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