June 12, 2010

Rosemary-Infused Watermelon Lemonade


* 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


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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