Ingredients
8 cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 cup fresh lemon juice
3 1/2 cups water
1 cup sugar
Ice cubes
Lemon wedges
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to pitcher. Bring 3 1/2 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges.