- Organic Bound
Mary Sue Milliken and Susan Feniger, chef-owners of the popular Border Grill and Ciudad restaurants in Los Angeles, contributed this easy-to-make summer cooler. Choose a seedless watermelon to make quick work of the recipe.
|5 pounds||watermelon (seeded and diced)|
|Juice of 4 fresh lemons|
|Extra lemon and sugar (to taste)|
Combine all the ingredients in a blender and purée until smooth. Add more lemon juice or sugar to taste. (The sweetness of the watermelon will affect this ratio.)