Watermelon-ginger limeade

Yield: 6 Servings

Measure Ingredient
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
\N \N lengthwise

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

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