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Honeydew Lemonade

Scott Phillips

Yield: Yields 6-1/2 cups.

Take advantage of sweet summer melons (use any variety) with this refreshing drink.


  • Grated zest of 2 lemons
  • 1 cup fresh lemon juice
  • 3/4 cup granulated sugar
  • 1 small honeydew melon (about 3 lb.), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 2 cups plain or sparkling water
  • Thin lemon slices and fresh mint sprigs for garnish

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 160
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 43
  • Fiber (g): 2
  • Protein (g): 1


  • Combine the zest, lemon juice, and sugar in a small saucepan and bring to a boil. Simmer until the sugar dissolves, about 5 minutes. Strain and cool.
  • Purée the melon in a blender. In a pitcher, combine the melon juice and the cooled syrup and mix well. Chill. Just before serving, add the water and serve over ice, garnished with the lemon slices and mint.


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