By Joan Dylan

Enough of all the glory going to lemonade! This Labor Day concoct this Limeade belo and if you dare, add frozen chunks of watermelon as cubes! Your crowd will love it.


Prep: 15 minutes, plus 2 hours freezing and chilling

Cook: 5 minutes

Makes: 5 cups syrup, serves 10

4 big slabs watermelon

2 cups water

2 cups sugar

Finely grated zest of 4 limes

2 cups freshly squeezed lime juice

10 fresh mint leaves

Sparkling water, optional

1. Freeze: Cut watermelon into neat 1-inch cubes. (No need to remove seeds _ they’re cute.) Set cubes on a rimmed baking sheet and freeze firm, at least 2 hours. Pile into a zip-close bag, and store in freezer.

2. Simmer: Measure water and sugar into a medium saucepan. Bring to a boil. Stir until sugar has dissolved and syrup turns from cloudy to clear, 3 to 4 minutes. Pull pan off heat. Stir in zest. Pour into a heat-proof jar and allow to cool to room temperature, uncovered. Transfer to refrigerator to chill, covered. When cold, stir in juice. Keep tightly covered in the refrigerator.

3. Serve: For each drink, pile frozen watermelon cubes into a tall glass. Add 1 mint leaf. Pour in equal parts water (or sparkling water) and lime syrup. Stir. Sip. Smile.


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