A couple of days ago Tim came across this recipe for a tasty and refreshing non-alcoholic drink. Just what we need for our first week in the jungle! We made the lemon juice/ watermelon puree/ syrup part and are keeping it in a pitcher in the fridge. Then when we need a special treat, we can pour equal parts of that and sparkling water in a glass (so that the sparkle is fresh). So tasty.
The recipe (copied below) and photo come from one of Tim's favorite cooking blogs, Smitten Kitchen.
Watermelon Lemonade
Adapted from Bubby’s
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Spritzy variation: I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Boozy variation: My husband thinks this would taste even better with a splash of vodka. I am not one to argue.
* Make your own simple syrup: Please. I see it sold in stores and it just boggles my mind. Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Or, you can use my speedier method where you simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster (when you like nothing to slow your pace to the nearest mocktail).
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Spritzy variation: I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Boozy variation: My husband thinks this would taste even better with a splash of vodka. I am not one to argue.
* Make your own simple syrup: Please. I see it sold in stores and it just boggles my mind. Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Or, you can use my speedier method where you simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster (when you like nothing to slow your pace to the nearest mocktail).
