Watermelon Blackberry Lemonade Food

WATERMELON LEMONADE

Steps:

• Peel the watermelon and cut the flesh into large chunks. Purée them in a blender until smooth. Pour the purée through a fine-mesh strainer, and discard the solids.
• Pour the strained watermelon into an ice-cube tray (plastic, not silicon). Freeze until solid.
• Make simple syrup: In a small saucepan combine sugar with 1 cup water, and place over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and chill.
• In another pot bring 6 cups water to a boil. Remove from heat, and add lemon rinds and pulp. Cover, let steep for 10 minutes and then strain.
• Combine strained liquid in a pitcher with lemon juice. Refrigerate until ready to serve. (Fruit mixture and simple syrup can be refrigerated separately for a couple of days, until needed.)
• Before serving, add simple syrup to taste, and add vodka to make it boozy if you like. Serve in glasses over the watermelon ice cubes.

WATERMELON LEMONADE

Steps:

• Place watermelon in a blender or food processor.
• Cover and blend on medium speed until smooth.
• Place lemonade concentrate and water in a large pitcher or punch bowl.
• Add watermelon.
• Mix well.
• Garnish with additional watermelon if desired.

WATERMELON LEMONADE

Steps:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

WATERMELON LEMONADE

Steps:

• Cut the top off the watermelon and hollow it out using a large spoon, fishing out any pips along the way. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda.
• Heap some ice into the hollowed-out watermelon and fill it with the lemonade mixture. Serve the rest in a jug with the lime slices and mint. Have a bowl of extra crushed ice on the side so people can help themselves.

HOMEMADE BLACKBERRY LEMONADE

Steps:

• Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.
• Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.
• Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher. Discard solids. Serve over ice.

BLACKBERRY LEMONADE

Steps:

• Combine 2 c water and sugar in a saucepan; bring to a boil.
• Stirring occasionally, boil for 2 minutes.
• Remove from heat; add in the lemon juice, lemon peel and remaining 2 c water.
• Cool slightly.
• Combine 1 c of the lemon mixture, and the blackberries in a blender.
• Blend well; strain the mixture and discard the seeds.
• Pour the blackberry and remaining lemon mixture in a pitcher.
• Stir well and add food coloring if desired.
• Chill and serve over ice.

WATERMELON BERRY LEMONADE

Steps:

• In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days.
• Serve over ice with watermelon wedges and strawberries.
• Makes 12 servings.
• Make-Ahead.
• Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.

BLACKBERRY LEMONADE

Steps:

• In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, zest and remaining water; cool slightly., In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve in chilled glasses over ice.