Emeril Lagasse | Farm to Fork: Cooking Local, Cooking Fresh | Harper Collins, 2010 | 4 to 6 servings
Wow! This limeade is a real thirst-quencher during the dog days of summer when watermelon is at its best. It also makes a wonderful margarita mixer when paired with premium white tequila.—Emeril Lagasse
LC Over the Rainbow Note: Of course most people will turn to the classic pink watermelon when blending this thirst quencher. But consider making a double batch of ‘ade, relying on pink watermelon for one pitcher, yellow for another. Just for kicks.
convert Ingredients
8 cups cubed watermelon, seeds removed
1 cup freshly squeezed lime juice
1/2 cup sugar, or more to taste
Lime slices for garnish (optional)
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Directions
1. Place half of the watermelon cubes in a blender and process until smooth.
2. Transfer the watermelon slush to a fine-mesh sieve placed over a large bowl. Discard the solids. Repeat with the remaining watermelon. You should end up with about 1 quart (4 cups) of watermelon juice.
3. Add the lime juice and sugar to the watermelon juice and stir until the sugar dissolves. Taste and add more sugar if desired.
4. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled, which should take at least an hour. Serve in tumblers with lime slices, if desired.
Recipe © 2010 Emeril Lagasse. Photo © 2010 Steven Freeman. All rights reserved.
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[Elsa J.] This was both delicious and simple—a perfect combo for a hot summer day. Plus, it was a beautiful, lush pink color with a surprising, unexpected flavor. No one guessed it was watermelon.
I sped up the process by placing the watermelon in the fridge to chill before cutting it into chunks, and again after cutting them up and while straining.
Because I was uncertain about the chilling time, I made this the night before. When I checked it in the morning, it had separated, but this was no cause for concern—I just stirred it up, and it didn’t separate again when serving a few hours later.
[Mary Hayes] This is a sitting-on-the-veranda, watching-the-sunlight-dappling-through-the-trees kind of drink. It’s refreshing enough to gulp down, but has enough flavor to grab your attention. That said, although I was transported, my husband was on the fence with the bizarre excuse of not being keen on watermelon—that is, until I splashed in some tequila. I should confess that I changed the quantities slightly. I wouldn’t have needed to if I had a sun-ripened melon, but in using a supermarket mini-sized one, the drink was lovely but uninspired. I wanted to really taste the watermelon, so I doubled the quantity, using 16 cups of diced watermelon to the cup of lime juice and 1/2 cup of sugar. With my extra melon, I got 12 tumblers full that chilled in just over an hour. Doubling is highly recommended, and don’t forget the tequila for those who need a little extra pizzazz.
I need to try this one, sounds so refreshing. I’ll make a small batch though because I’m the only one around here that really enjoys limes.
Would it be possible to make this with Splenda or another sugar substitute or without the sugar? I’m diabetic and I really want to try this but I know the natural sugar in the watermelon alone would be enough to send my glucose levels through the roof.
Madison, I believe with this recipe you can substitute Splenda, but check the box carefully to find the appropriate amount. And, as you say, the watermelon is sweet, you may not need any sugar. But if you’re diabetic, I’d suggest passing on this. It would make the most health sense.
I may have to pass on drinking it myself but, I’m going to make it for friends I’m having over for dinner this weekend. Somebody should enjoy it even if I can’t.
This looks delicious! I have a watermelon lemonade recipe that I made on my site, but haven’t tried it with lime juice. Guess I know what I’m doing today! :) Thanks for sharing this!
Traci
This makes also an excellent watermelon granita!
It sounds like the perfect summer drink…positively refreshing w/ a little “kick.”
It is, Stephanie. And it’s wonderful. Making it again this weekend.
I made this with sugar for my friends and with Splenda and without sugar or Splenda for myself. The orignal version was wonderful as was the version without sugar. The Splenda—not so good. Thanks for the recipe David!
Madison Bleu, I feared that. That’s kind like of mainlining Splenda. And there’s always some sort of aftertaste. Even Stevia has a shocking aftertaste. But I want you to watch it. Diabetes, as you know, isn’t something to mess with.
If your diabetic please be good to yourself and use the Stevia. Also the controversy over the artificial is too much to ignore. Sugar is indeed the enemy.
The watermelon drink? Food of the god’s.
David & Luckyturquoise: I am indeed taking very good care of myself. *smile* The watermelon drink was a one-shot deal. (At least for me— my friends will make it on their own.) Normally I would avoid something like thi,s but David posted this one on a near 100-degree day in DC, and I couldn’t resist.
I stay away from real sugar as much as possible and use Splenda as a substitute. I haven’t tried Stevia yet but I’ve heard good things. I wonder if like other substitutes it has an aftertaste. Thanks for the suggestion & have a great week!