Recipe Background
Refreshing Watermelonade is perfect for first apartment moments or any fresh start.
Moving into my first apartment felt liberating, if not a bit overwhelming. The day was a whirlwind of boxes, mismatched furniture, and curious neighbors peering over fences. Amongst the chaos, I craved something refreshing and uncomplicated. That's when I remembered the abundance of watermelons my grandmother kept in her sunlit kitchen. I decided to recreate that sense of home with a twist of my own: Watermelonade.
Armed with ripe watermelon and lemons, I got to work. My new kitchen smelled like a summer garden as fresh rosemary sprigs infused in simmering honey and sugar—a trick Grandma taught me for bringing a herby edge to sweet dishes. While the rosemary steeped, I blitzed the watermelon to a pink froth, glancing at my phone for my first message from the landlord—a reminder to empty the shared mailbox. The sounds of the city were a perfect tempo as chilly watermelon purée ice cubes winked in the freezer, ready to cool the pitcher.
Balancing carefully, I strained the rosemary syrup to avoid leaf remnants; another Grandma tip for a smooth finish. Adding everything together, I felt the blend of flavors echo the mix of emotions. As I poured glasses for the first curious few who knocked on my door, I knew this wasn't just a drink. It was an invitation to new adventures and fresh starts, much like my own. For the perfect sip, allow the watermelon ice cubes to melt a bit into the mix, a refreshing patience for an even blend.
Ingredients
- 4 cups water plus more to taste, divided
- 1/4 cup sugar
- 2 tablespoons honey
- 2 sprigs fresh rosemary
- 4 cups watermelon chopped
- 1 cup fresh lemon juice or juice of 6 fresh lemons
Optional, for serving:
- fresh rosemary sprigs to taste
- lemon wedges to taste
Directions
- In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.
- Stir in the honey and add the rosemary.
- Turn off the heat and let the rosemary steep, for about 30 minutes.
- Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.
- If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.
- Strain the rosemary syrup into a pitcher.
- Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.
- Add the watermelon purée ice cubes to the pitcher, if you made them.
- Pour in a glass and serve with the rosemary sprigs and the lemon wedges.
×
