With summer in full swing, you will find watermelon sweetening backyard barbecues, lazy-day picnics in the park and beach parties.
This sweet and refreshing fruit is a colorful staple of the summer season. It also has health benefits. In addition to quenching thirst, water-melon is 92 percent water and provides hefty doses of vitamin C, vitamin A, potassium and lycopene (a disease-fighting antioxidant found in red fruits and vegetables).
Aside from its traditional use as a refreshing snack, watermelon is more versatile than you might think. It's fantastic in drinks and desserts and pairs beautifully with savory foods like cheese and shrimp. You will also find watermelon in many recipes for salsa, gazpacho and relish.
15 cups seeded and cubed watermelon
2 12-ounce cans frozen lemonade concentrate, thawed
2 mint sprigs
Garnish with watermelon wedges and mint sprigs
Process watermelon in a blender or food processor until smooth. Combine concentrate and two mint sprigs and cook in saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill eight hours. Remove and discard mint. Stir and serve over ice. Garnish with watermelon wedges and mint sprigs.