Watermelon Summer Spritzer
- 1 1/2 pound(s) sliced seedless watermelon, rind removed
- Zest of 1 lemon
- 3/4 cup(s) fresh lemon juice
- 1/2 cup(s) honey (such as orange blossom)
- 1 lemon, thinly sliced, for garnish
Directions:
- Cut up the watermelon and lemon.
- Place watermelon and lemon in a food processer and process until smooth
- Strain and stir to remove any pulp.
- Pour juice into a large pitcher.
- Mix around the lemon, watermelon juice, and honey.
- Slowly add in 1 1/2 cups cold water; cover and refrigerate until very cold.
- Serve over ice and garnish with lemon slices
Watermelon Ice - Recipe from Epicurious
- 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
- 1/4 cup sugar
- 8 5-ounce disposable paper cups
- 8 ice pop sticks or wooden coffee stirrers
Directions:
Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.