Monday, July 6, 2015

Watermelon Rosemary Lemonade

Watermelon is my favorite fruit to make agua fresca - I usually just blend it up, maybe strain it and add lime juice. It's very refreshing and a pretty pink. This recipe was originally a boozy one with gin, but I've been drinking it booze-less for now. The boozy version adds 8 oz of gin.

Watermelon Rosemary Lemonade
Adapted from a recipe on Food 52

1/2 of a medium-sized watermelon, cut into big cubes
5-6 lemons, juiced
2 sprigs rosemary
1/2 cup sugar + 1/2 cup water

Blend the watermelon in a blender, juicer or food processor until completely blended. You don't have to strain watermelon juice, but I normally do - sometimes I leave in a little pulp but not all of it. I got about 4 cups of strained juice from half a medium watermelon.

In a small saucepan over medium low heat, melt the sugar in the water, with the rosemary sprigs. Once the sugar is melted, put the lid on the saucepan and let the rosemary infuse the simple syrup for at least 15 minutes, an hour or more if possible.

In a pitcher, mix the watermelon juice with the lemon juice and rosemary syrup. Either chill it in the fridge until cold or serve it immediately with ice. If you want, throw in rosemary and lemon slices.

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