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Watermelon and Raspberrie Lemonade
This recipe is kosher for Passover.
Watermelon and Raspberrie Lemonade Eileen Goltz | Pareve

Makes 4 servings

6 cups watermelon, cubed and seeded
1/2 cup strawberries
1/2 cup blueberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice


Place the watermelon, raspberries and water in a blender; cover and blend until smooth. Strain through fine mesh strainer into pitcher (you can leave some plup in if you like). Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Makes 4 servings. Don’t try and double this, just make batches.