Watermelon lemonade

Name: Watermelon lemonade
Ingredients: 600 g watermelon; 250 ml lemon juice; 250 ml mint syrup; 1000 ml water; 200 g ice; 1 medium lemon (for serving)

Beverages - Watermelon lemonade by Marcela K. - Recipia

Watermelon lemonade is strained after blending so it has no seeds or large pieces of pulp. Lemon juice and mint syrup give it a sweet-tart taste, and once chilled, it’s served cold over ice. I tried JamilaCuisine’s idea when I had watermelon in the fridge and thought it was great; I’m grateful to her, and I choose watermelons with evenly red flesh. Prep: 15 minutes. Cook: 0 minutes. Rest: 2-3 hours. Total time: 2 hours and 15 minutes to 3 hours and 15 minutes. Servings: 6. About 150 kcal and 1 g protein per serving.

Ingredients

600 g watermelon
250 ml lemon juice
250 ml mint syrup
1000 ml water
200 g ice
1 medium lemon (for serving)

Preparation

1. Cut the watermelon into pieces and blend until you have juice. 2. Strain the juice through a sieve to remove the seeds and bits of pulp. 3. Pour the juice into a pitcher, add the lemon juice and mint syrup, and stir. Pour in the water and stir again. 4. Cover the pitcher and refrigerate for 2-3 hours. Serve over ice with lemon slices.

Notes

A seedless watermelon makes straining quicker, but still leaves fine pulp; a very soft one blends almost to a purée. Mint syrups vary a lot in sweetness and strength, so the variety changes the final taste. Keep the pitcher covered in the fridge for up to 3 days and stir before pouring, since the fine pulp can settle. Put a few watermelon slices beside the glasses or serve it with plain biscuits. For a milder mint flavor, replace 250 ml mint syrup with 250 ml simple syrup and 5 g mint leaves.