[pinit] I’m not even sure if this entirely worthy of being its own recipe, but I can’t stop myself from talking about it. Years and years ago, we used to go to this great little casual restaurant in Manhattan a bunch and they had this great watermelon lemonade on the menu. I have tried and tried again to nail the right tart-sweet balance, and never hit a home run.
Until now. And I had to share.
Oh, and you don’t have to have to strain the watermelon puree, but it really makes all the difference. Keep this at the ready by not blending up the watermelon slushie until right before serving.
1 cup (8 fluid ounces) strained fresh-squeezed lemon juice (from about 8 lemons)
4 ounces simple syrup*
3 cups (24 fluid ounces) cold water or sparkling water
2 cups (16 fluid ounces) strained watermelon puree, frozen into cubes
*To make simple syrup, simmer equal parts granulated sugar and cool water for about 2 minutes, or until the sugar has completely dissolved. Do not boil the water, or you will cook the sugar. Sugar in the Raw is my choice for making most simple syrups as it dissolves most completely.
In a large pitcher or blender, place the lemon juice, simple syrup and water, and mix or blend to combine well. Pour the lemonade in a large pitcher and place in the refrigerator to chill.
Place the frozen watermelon cubes in a blender and blend until slushed, adding as much of the lemonade as necessary to blend the cubes.
Pour chilled glasses 3/4 of the way full with lemonade, and top with a few spoonfuls of the watermelon puree. Serve immediately.