Watermelon Berry Lemonade Recipes

WATERMELON-RASPBERRY LEMONADE

Steps:

• Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool.
• Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.

WATERMELON AND STRAWBERRY LEMONADE

Steps:

• Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

BERRY LEMONADE

Steps:

• To make Vanilla Simple Syrup:
• In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• Yield: 1 cup

WATERMELON LEMONADE

Steps:

• In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher.
• Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.
• Stir before serving. Serve over ice. Garnish with watermelon slice.

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• For watermelon ice:
• 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.
• For lemon ice:
• Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• For blueberry ice:
• Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON-BERRY LEMONADE

Steps:

• Blend ingredients in blender until smooth.
• Serve immediately.

WATERMELON BERRY LEMONADE

Steps:

• In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days.
• Serve over ice with watermelon wedges and strawberries.
• Makes 12 servings.
• Make-Ahead.
• Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.

WATERMELON-BERRY LEMONADE COOLER

Steps:

• Blend ingredients in blender until smooth.
• Serve over ice.

WATERMELON LEMONADE

Steps:

• In a food processor, puree the watermelon until very smooth.
• Set a mesh strainer over a bowl and pour the pureed watermelon through it.
• Stir the pulp to let as much liquid as possible drain into the bowl.
• Discard the pulp.
• Pour the watermelon juice into a large pitcher and add the lemon zest.
• Set aside.
• In small bowl, whisk together the lemon juice and honey until honey dissolves.
• Stir this mixture into the watermelon juice, then stir in the water.
• Cover and refrigerate until very cold.
• Serve over ice and garnish with lemon slices.