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Watermelon Lemonade

Aug 12, 2015

Over the winter, on an especially hot and steamy Florida morning, I visited one of my favorite farmer’s markets in Fort Lauderdale in search of the perfect watermelon; big, ripe and juicy. My daughter’s lacrosse practice had ended early, it was just too hot to be on the field, and the thought of refreshing watermelon was enough to entice her to join me. The plan was to spend the day indoors, where it was much cooler, testing no-cook recipes for my book, Hamptons Entertaining.

The air was thick with the fragrance of ripe fruit and tart lemons and luscious strawberries were piled high. Inspired, we decided it would be great fun to make lemonade – the perfect refreshment for a party she would be hosting the next day. As we gathered our ingredients I shared memories of picking watermelons with my father. It was a time of dreamy innocence, when his stories evoked images of plump cherubs feasting on hunks of juicy watermelon as they lounged on puffy pink-stained clouds.

Soon we found two large, round melons, no flat sides or blemishes and superbly ripe with the promise of sweetness. Under the weight of our bounty, we staggered out of the market, giggling and bumping into one another with our prize picks. The moment we bit into the first chuck of fleshy melon we knew we had chosen well.

At the party, the watermelon lemonade went fast! As guests enjoyed themselves, I took my first sip. It was so wonderful; this divinely plump, refreshing fruit grounded me in the present moment – A most delicious place where memories are made.

Yield: Makes 25 to 30 servings

Recipe Ingredients

½ cup (100 g) cane sugar

1 (4 ½ -pound/2-kg) seedless watermelon, cut into cubes (8 cups)

Juice of 12 lemons

½ cup (120 ml) freshly squeezed orange juice

1 liter sparkling mineral water (such as San Pellegrino)

1 lime, sliced into thin rounds (optional)

6 to 8 large strawberries, hulled and cut in half (optional)

Crushed ice or cubes

1 bunch fresh mint sprigs

Recipe Instructions

Make a simple syrup by combining the sugar and ½ cup (120 ml) water in a medium saucepan over medium-high heat, stirring until the sugar dissolves. Let the syrup cool.

Meanwhile, puree the watermelon, lemon juice, and orange juice in a food processor or blender until smooth, working in batches, if necessary. Transfer the mixture to a large drink dispenser. Add the sparkling water and 1½ cups (360 ml) water, then add enough of the simple syrup to reach your preferred sweetness. The sweeter the fruit, the less syrup needed. Stir well and refrigerate until cold, about 2 hours.

If you are setting your dispenser out on the buffet, put in the lime slices and strawberries (if using) for added color just before serving. Fill tall glasses with ice and mint sprigs to set alongside your dispenser and invite guests to pour the lemonade over the ice.

For the adults, you might add one more ingredient to their glass—vodka.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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