Honeydew Lemonade
by John Ash
Take advantage of sweet summer melons (use any variety) with this refreshing drink.
Yields 6-1/2 cups.
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
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.
nutrition information (per serving):
Size
:
per cup;
Calories
(kcal):
160;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
1;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
43;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
20;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 40
, pp. 38
September 1, 2000
