Yield: 6 Servings
|4 pounds||Red or yellow watermelon, plus more wedges for garnish|
|1 cup||Freshly squeezed lime juice|
|\N \N||(10 limes), plus wedges for garnish|
|1 cup||Ginger Syrup*|
|\N \N||1 six-inch piece ginger peeled and thinly sliced|
Remove the rind and any loose seeds from the watermelon. Place the flesh in a juice extractor, and process, extracting 3 cups watermelon juice.
Transfer juice to a large pitcher. Add the remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve.
*Ginger Syrup: 1¾ cups sugar In medium saucepan, combine the sugar, ginger, and 3 ½ cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Reduce heat to a simmer, and cook 5 minutes more. Remove saucepan from heat, and let syrup stand about 30 minutes. Remove and discard the ginger. Store syrup in an airtight container, refrigerated, up to 2 months. Yield: 4 cups.
Typed in MMformat by cjhartlin@... Source: Martha Stewart Living Magazine June 98