Watermelon Lemonade


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
1 cup Sugar
1 cup water
1/2 teaspoon salt
  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.)


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