Watermelon-Ginger Limeade

If you're using a food processor to juice the watermelon, remove the rind and seeds, and process flesh until liquid. Pass the puree through a fine strainer, and discard pulp. 

Watermelon-Ginger Limeade


Quantity Ingredients
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