This refreshing summery drink was one of the juices I demo'ed at a Juices and Smoothies program last year at my local library. Although I really like my watermelon kissed with lime, rosemary really gets along better with lemon, so for this drink rosemary wins.
Cook up the rosemary water, cut up the watermelon and juice the lemon a day or two ahead and refrigerate. Then on the morning you plan to serve, finish making the watermelon juice and store in the fridge before pouring over ice and serving to your lucky guests.
Make it a grown-up drink with a few glugs of vodka into the pitcher. Rum might work as well. Lemme experiment and get back to you.
Lemon Rosemary Watermelon Juice
Adapted from Tory Avey
Yield: 3-4 servings
1 cup water
3 fresh rosemary sprigs (about 4" each)
2 Tbl. granulated sugar
4 cups seedless watermelon chunks (and any juice accumulated while cutting)
juice from 1 large lemon
strips of lemon peel, for garnish
In a small saucepan combine water, rosemary sprigs and sugar over high heat, stirring constantly until sugar completely dissolves. Bring to a boil, then reduce heat; let simmer for 5 minutes. Remove from heat and let cool completely. Discard rosemary sprigs.
Add watermelon chunks and rosemary water to a blender or food processor. Process until smooth.
Set a strainer over a large bowl. Strain watermelon mixture, pressing on solids to extract as much liquid as possible. Discard solids. Pour juice into a pitcher; stir in lemon juice.
|Pineapple also optional|