This week's recipe comes from Jared Kilgrow, the Chef de Cuisine of the Cannon Commons. Enjoy!
1/2 C. granulated sugar
1/2 C. water
10 C. seedless watermelon, cubed in 1-inch pieces
1 C. freshly-squeezed lemon juice
1/2 C. loosely packed mint leaves
lemon slices, for serving
fresh mint sprigs, for serving
Make a simple syrup by combining 1/2 C. sugar and 1/2 C. water in a small pan over medium-high heat. Heat the liquid just until the sugar is completely dissolved , about 5-6 minutes. Set the simple syrup aside to cool. Muddle or crush the mint and steep it in the syrup while it's cooling.
Pulse the watermelon in a blender until smooth. (You may need to do this in 2 batches). Strain the pureed watermelon through a fine mesh colander into a large bowl. Discard the pulp and rinse the blender container out with water.
Mix the watermelon liquid with the lemon juice and add the syrup. Slowly adjust for your desired sweetness by adding simple syrup or lemon juice to the lemonade. (You may need only half of the simple syrup, depending on the sweetness of your watermelon).
Chill until serving. Serve over ice, with lemon slices and fresh mint as a garnish.