Watermelon Lemonade
Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs
Yield: 8 servings
- 1
quart watermelon chunks, seeded
- ¼
cup sugar
- 10
large lemons, juiced
- 2
quarts water
- 1
mint sprig
- 1
slice lemon
In
a blender add watermelon and sugar and blend into a purée. Transfer
to a large pitcher and add lemon juice. Then add water to your
level of tartness. Pour over ice and garnish with a sprig of mint
and a thin lemon wedge.
