Watermelon Lemonade
Photo © Deb Perelman
- 1/4 cup (2 ounces) fresh-squeezed lemon juice
- 1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
- 3 tablespoons (1 1/2 ounces) simple syrup
- 3/4 cup (6 ounces) cold water
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Watermelon puree, fresh (1/2 cup)
- Cooking & Baking
- Simple syrup (3 tablespoons)
- Drinks
- Lemon juice, fresh-squeezed (1/4 cup)
- Water (3/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 2, 2009 (3 years ago).
207 people saved this recipe.
