Watermelon Lemonade
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 6 cups watermelon cubed and seeded 1/4 cup raspberries 1 cup water 1/3 cup sugar 1/2 cup lemon juice

Instructions

Place 1/2 of the watermelon, raspberries and water in the bowl of a food processor and process until smooth. Repeat until all the fruit has been processed. Strain the mixture through fine mesh strainer into a pitcher. Stir in sugar and lemon juice and mix until the sugar dissolves. Refrigerate until chilled, about 1 hour. Serve over ice. 

Serving Size

Serves 4.

Notes

Redish-Pink Lemonade

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .