watermelon lemonade / by Maci Britt

Sorry for dropping off the face of the earth like that last week! I didn’t really… I was just traveling halfway across the country all weekend. My computer stayed stowed away in my backpack for three days while my brother and I took turns driving the almost 2000-mile route. When I wasn’t behind the wheel, I was either sleeping or endlessly scanning the radio for decent music (a lesson in futility). Anyways, I’m so glad to be here, and over the next few days I’ll be easing back in to school and blogging with the welcome additions of friends and swimming :) Now onto the reason we are all gathered here: watermelon lemonade!

watermelon lemonade 
recipe adapted from smitten kitchen

[ serves about 6 ]

1 cup fresh lemon juice

2 cups fresh watermelon puree (see note)

½ - ¾ cup raw sugar simple syrup (equal parts raw sugar and water, boiled for 5 minutes, then cooled)

1 cup cold water

2 cups sparkling water 

Stir everything together in a pretty pitcher, and enjoy iced!

Note: Since watermelons tend to run on the huge side, puree more than you need for one recipe and freeze it in zip-top bags (2 cups each). Thaw it in the refrigerator if you have time, or if you’re like me and want your lemonade in a hurry, hold it under warm water just until it starts to thaw.  It only takes a little longer to puree extra watermelon, and you might need it sooner than you think!