Watermelon Limeade

[Photographs: Autumn Giles]

Blending chunks of watermelon and giving it a quick strain through cheesecloth yields a sweet liquid that is a perfect foil for tart lime juice. It's normal for the watermelon juice to separate a bit in the fridge, but that's nothing a quick stir won't fix.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Watermelon Limeade

About This Recipe

Yield:makes one quart
Active time:20 minutes
Total time:6 hours
Special equipment:cheesecloth, colander
This recipe appears in: Cool Down with 3 Fresh Limeade Recipes

Ingredients

  • Flesh of a 5-pound watermelon, cubed, seeds removed
  • 1/4 cup lime juice, from 3 to 4 limes
  • 2 tablespoons agave nectar

Procedures

  1. 1

    In two batches, pulse the watermelon cubes in a blender just until it looks like a chunky sauce, about 10 to 12 short pulses. Transfer pulp to a colander lined with cheesecloth set over a large pot, stirring occasionally until most of the liquid has dripped through. Transfer 3 1/2 cups of liquid to a large pitcher and reserve remainder for another use.

  2. 2

    Add lime juice and agave nectar to pitcher and stir to combine. Refrigerate until completely cool. Serve in ice-filled glasses, garnished with lime zest or rings if desired.

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