|4 pounds||red or yellow watermelon, plus more wedges for garnish|
|1 cup||freshly squeezed lime juice (10 limes), plus wedges for garnish|
|1 cup||Ginger Syrup (recipe follows)|
|1 3/4 cups||sugar|
|1 six-inch piece||ginger, peeled and thinly sliced lengthwise|
1. Remove the rind and any loose seeds from the watermelon. Place the flesh in a juice extractor, and process, extracting 3 cups watermelon juice. 2. Transfer juice to a large pitcher. Add the remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve. Ginger Syrup: The strength of the syrup will depend on the amount of time it steeps. 1. In a medium saucepan, combine the sugar, ginger, and 3 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Reduce heat to a simmer, and cook 5 minutes more. Remove saucepan from heat, and let syrup stand about 30 minutes. Remove and discard the ginger. Store syrup in an airtight container, refrigerated, up to 2 months. Makes 4 cups.
Source: Martha Stewart Living website at http://www.marthastewart.com