A twist on lemonade: Rozanne Gold stirs in pureed watermelon. “You can adjust the level of sweetness by experimenting with the amount of honey and lemon,” she says. “And during cocktail hour, you might add a fourth ingredient—vodka.”
- 1 1/2 lb. sliced seedless watermelon
- Zest of 1 lemon
- 3/4 c. fresh lemon juice
- 1/2 c. mild honey (such as orange blossom)
- 1 lemon
- In the bowl of a food processor, place watermelon and process until very smooth. Strain through a coarse sieve set over a bowl, stirring to push through any pulp. Pour juice into a large pitcher. Add lemon zest.
- In a bowl, whisk lemon juice and honey until honey dissolves; stir into watermelon juice. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.