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Watermelon Lemonade with Raspberries
This recipe is kosher for Passover.
Watermelon Lemonade with Raspberries Eileen Goltz | Pareve
1 hour. 10 minutes 10 minutes
1 hour
4 servings

Redish-Pink Lemonade

  • 6 cups watermelon, cubed and seeded
  • ¼ cup raspberries
  • 1 cup water
  • ⅓ cup sugar
  • ½ cup lemon juice

  1. 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.
  2. Strain the mixture through fine mesh strainer into a pitcher.
  3. Stir in sugar and lemon juice and mix until the sugar dissolves.
  4. Refrigerate until chilled, about 1 hour.

Serve over ice.

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