Rosemary-Infused Watermelon Lemonade |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous! Ingredients:
2 cups water |
3/4 cup white sugar |
1 sprig rosemary, leaves stripped and chopped |
2 cups lemon juice |
12 cups cubed seeded watermelon |
8 cups ice cubes |
Directions:
1. Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
2. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.
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