This is the last of the three lemonade a I was making out of the August 2013 issue of Cooking Light magazine. No alcohol in this one but I think you could easily add some rum or vodka.
This was interesting to me because of the honeydew melon. Honeydew is great, in my opinion, and I was interested to see what it would taste like mixed in with the lemon juice and water.
It was good but a bit on the sweet side. Not overly sweet but starting to push that way. It was also a little thick as most of the honeydew still made it through the strainer I was using. Which is understandable as the melon is mostly water. But it made it a little less desirable to drink. You can’t quite see it in this picture since I took it right after having stirred and poured it but if you let it sit long enough you could see it start to separate a bit. I think the only way to really strain that stuff out would be to use some cheesecloth. Or a really, really fine strainer. Much finer than mine.
Anyway, not bad but it’s probably not on my list of things to make again.
- 4 cups water, divided
- 6 tablespoons sugar
- 2 cups honeydew melon, peeled and diced
- 1/2 cup lemon juice
Combine 1/2 cup water and the sugar in a microwave safe bowl. Microwave on high for two minutes. Stir until sugar is dissolved. Let cool.
In a blender combine sugar water, honeydew melon and remaining water. Blend on high until all the melon is puréed. NOTE – my 6 cup blender was not quite big enough to put all of this together. I had to blend, pour some out and then add the rest.
Pour into a pitcher through a fine mesh strainer. Add the lemon juice; stir to combine.