Make this in the summertime, when sweltering days coincide with watermelon season. It’s a beautiful and thirst-quenching drink that everyone loves, so make plenty. The watermelon adds a lot of beautiful pink color.

　　

Ingredients

makes 3 quarts

　　4 pounds watermelon, peeled and cubed (about 8 cups)

　　8 cups Lemonade (page 241) or Pink Lemonade (page 241)

　　8 triangular-shape, 1/2-inch-thick watermelon slices for garnish

　　

Step 1

Purée the watermelon, seeds and all, in a blender for about 10 seconds, or until just barely liquefied. Strain the liquefied watermelon through a coarse sieve.

　　

Step 2

Combine the watermelon purée and lemonade in a large ice-filled pitcher.

　　

Step 3

Chill thoroughly in the refrigerator. Serve in glasses over ice. Garnish each glass with a small triangle of watermelon.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.