Watermelon Lemonade

Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs

Yield: 8 servings

  • 1 quart watermelon chunks, seeded
  • ¼ cup sugar
  • 10 large lemons, juiced
  • 2 quarts water
  • 1 mint sprig
  • 1 slice lemon

In a blender add watermelon and sugar and blend into a purée. Transfer to a large pitcher and add lemon juice. Then add water to your level of tartness. Pour over ice and garnish with a sprig of mint and a thin lemon wedge.

Memorial Day Homepage Dean Fearing Kent Rathbun Recipes Stephan Pyles Recipes Michael LeMaster Recipes Charlie Watkins Recipes